Ultimate Summer Dessert -- Homemade Peach Shaved Ice + Peach Ice Cream!!

Since we had an abundance of peaches this year and could only consume so many by the handful, Sally had a brilliant idea to make shaved ice and ice cream with peaches. We've experienced several intense heatwaves this year and we thought that eating peach shaved ice and peach ice cream would help us get through the heatwaves. Organic peach shaved ice is hard to find outside and even harder to bring back home so we decided to make everything at home.

We tried the KitchenAid shaved ice attachment for the first time and it did not disappoint! Super easy to use and the shaved ice came out the way we wanted. Highly recommend trying it out (if you already have a KitchenAid appliance that is)!
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Peach Shaved Ice
Ingredients:
4 lb (~12 large) ripe peaches
1 1/3 cups (330mL) milk
1/2 cup (50g) sugar

1. Peel the peaches by quickly blanching in boiling water for 20 seconds. Then transfer to ice water bath.
2. Slice peaches in half and remove the pits. Cut into small chucks.
3. Place peaches in a pot over medium heat. Cover and cook, stirring every and then to help mash the peaches. Uncover pot after 10 minutes, reduce heat to low and simmer for another 10 minutes. Transfer peaches to a blender and blend on high speed until smooth. Strain puree through a fine-mesh sieve. Reserve half of the puree for peach sherbet and peach sauce (see below).
4. Stir in sugar into strained puree. Allow mixture to cool, then mix in milk.
5. Pour into shave ice container of your choice and freeze overnight.

Peach Sherbet (makes 1 to 1 1/2 qt)
Ingredients:
1 1/4 cup (250g) peach puree
1 tsp (5g) lemon juice
375g milk
125g heavy cream
3/4 cup (150g) sugar
1/2 cup (100g) glucose

1. Combine peach puree and lemon juice in a small bowl. Set in fridge.
2. Place the milk, cream, sugar, and glucose in a medium heavy-bottomed pot over medium-high heat. Whisk occasionally to prevent dairy from scorching. When it comes to a rolling boil, reduce heat to low simmer for 2 minutes then remove pot from heat.
3. Prepare a bowl of ice bath. Allow pot to cool in ice bath until the sherbet base is cool to the touch (50F or below). Remove bowl from ice bath. Add the reserved peach-lemon juice mixture. Whisk until combined.
4. Strain the sherbet through a fine-mesh sieve.
5. Allow sherbet to cure in fridge for 4 hours or preferably overnight (optional, but texture will be much improved).
6. Churn the sherbet mixture in an ice cream maker of your choice. Sherbet is finished when it thickens into texture of soft-serve ice cream and holds its shape, typically 20-30 minutes.
7. Transfer finished sherbet to container with an airtight lid. Press a piece of plastic wrap on the surface of the sherbet to prevent ice crystals from forming. Store in freezer for 4-12 hours.

Peach sauce
Ingredients:
2 cups (230g) peach puree
1 cup (120g) raspberry
1 Tbp (15g) sugar

1. Cook raspberry on medium-low heat in a heavy-bottomed pot. Mesh the berries to release juice. Once it starts to lightly bubble, add sugar. Allow mixture to simmer on low heat for about 5 min. Pass raspberry puree through a fine-mesh sieve.
2. Combine raspberry puree with peach puree.
3. Allow mixture to cool and store in fridge for later use.
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