Fresh Peach Ice Cream
I promised a second peach ice cream recipe, one with eggs. Here it is. This is incredible. Make this, and follow the recipe exactly. As I suggested in the “no-egg” ice cream recipe, follow your ice cream freezer maker’s directions exactly. If the instructions say 20 minutes, don’t do it for 21 or 22. Freezing the ice cream longer than recommended makes it icy. I know. I’ve tried doing in longer and shorter. The ice cream freezer maker (in my case Cuisinarts, spent millions on research to develop a perfect product. They know whereof they speak.
Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You’ll get the very best results from using in-season, fully ripened peaches, and for a terrific treat, replace the vodka with peach-flavored liqueur or Amaretto. The ice cream is at its peak when eaten within four hours of churning, although covered, it will keep in the freezer for up to two days.
|3||medium-size ripe peaches , peeled, pitted, and cut into 1/2-inch pieces (about 2 cups)|
|1/2||teaspoon lemon juice from 1 lemon|
|pinch table salt|
|1||cup granulated sugar|
|6||tablespoons granulated sugar|
|1 1/4||cups whole milk|
|1 1/3||cups heavy cream|
|6||large egg yolks|
|1||teaspoon vanilla extract|
|2||tablespoons Absolut Peach vodka|
1. 1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.
2. 2. Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken (see illustrations below) or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle). Remove from heat, and following step 3 in illustration, immediately strain custard into prepared bowl. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.
3. 3. Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.
4. 4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours.
Makes about 1 quart.
Posted on August 6, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.
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