Summer has ended and the last of the peaches are still available. One of my favorite summer flavors of ice cream is peach and it totally defines summer. You just need 2 large or 3 medium size peaches for this recipe.
1½ cups whole milk
1 cup granulated sugar
4 egg yolks
2 cups heavy cream
2 t pure vanilla extract
2 to 3 ripe peaches, peeled, pitted and finely diced
1 T granulated sugar
In a medium saucepan, heat the milk to just below a simmer.
Add the sugar and stir until sugar is dissolved.
In a medium bowl, whisk the egg yolks until they begin to turn a pale yellow.
Slowly pour in 2 ladles of the hot milk mixture while whisking. This helps to temper the eggs so they do not scramble.
Pour this back into the saucepan and let slowly simmer, stirring constantly with a wooden spoon, until mixture thickens slightly, about 12 to 15 minutes.
Pour into a large heatproof pitcher or bowl and stir in the heavy cream and vanilla extract.
Cover with plastic wrap, and refrigerate 2 to 4 hours.
Meanwhile, mix the diced peaches in a bowl with the one tablespoon of sugar and refrigerate.
When ready to freeze ice cream, pour the juice of the peaches into the custard.
Pour mixture into an ice cream maker and freeze according to manufacturers instructions.
Just before ice cream is set, add the diced peaches.
Spoon into a covered container and freeze until ready to serve.
Makes 1 quart
1½ cups whole milk
1 cup granulated sugar
4 egg yolks
2 cups heavy cream
2 t pure vanilla extract
2 to 3 ripe peaches, peeled, pitted and finely diced
1 T granulated sugar
In a medium saucepan, heat the milk to just below a simmer.
Add the sugar and stir until sugar is dissolved.
In a medium bowl, whisk the egg yolks until they begin to turn a pale yellow.
Slowly pour in 2 ladles of the hot milk mixture while whisking. This helps to temper the eggs so they do not scramble.
Pour this back into the saucepan and let slowly simmer, stirring constantly with a wooden spoon, until mixture thickens slightly, about 12 to 15 minutes.
Pour into a large heatproof pitcher or bowl and stir in the heavy cream and vanilla extract.
Cover with plastic wrap, and refrigerate 2 to 4 hours.
Meanwhile, mix the diced peaches in a bowl with the one tablespoon of sugar and refrigerate.
When ready to freeze ice cream, pour the juice of the peaches into the custard.
Pour mixture into an ice cream maker and freeze according to manufacturers instructions.
Just before ice cream is set, add the diced peaches.
Spoon into a covered container and freeze until ready to serve.
Makes 1 quart
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