OT - Peach Ice Cream

I combined two recipes...one from Saveur magazine for peach ice cream and my favorite vanilla gelato recipe (from the San Jose Mercury News a zillion years ago) for this...

for the peaches Peel and cube 2-3 peaches (skin on or off as you like) with 1/3 C sugar and 1 T lemon juice. Let sit for several hours.

for the ice cream base

2 C half and half 4 egg yolks 1/3 C sugar

Heat cream until bubbles form around the edges of the pan. Remove from heat.

In a bowl beat together egg yolks and sugar until light yellow colored. Whisk into hot cream. Cook over low heat until thick.

Place pan into a bowl of ice water and stir occasionally until cool.

Drain juices from the peaches and stir into cream-egg mixture. Refrigerate at least 1 hour.

Pour mixture into an ice cream maker to freeze. When nearly firm, add peach pieces.

makes about 1 pint.

(for the vanilla, heat the cream with one split vanilla bean. For the egg mixture, increase the sugar to 2/3 C. Before combining the two mixtures, scrape the seeds from the vanilla bean and stir back into the cream.)

marcella

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Marcella Peek
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