The Homemade Ice Cream Recipe Book by Robin Donovan

Author:Robin Donovan
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2017-03-02T05:00:00+00:00

PEACH

ice cream

Makes about 1½ quarts

Prep: 5 minutes

Cook: 10 minutes

Total Time: 4 hours and 45 minutes

One bite of a juicy fresh peach evokes memories of lazy summer days spent lolling on the front porch. Add fresh peaches to creamy, cold ice cream and you’ve got one of the most refreshing and satisfying warm-weather treats imaginable. You can leave the skins on the peaches, if you prefer, which will give your finished ice cream a nice rosy tint.

2 cups heavy cream

½ cup plus 2 tablespoons sugar

6 large egg yolks

¼ teaspoon kosher salt

½ cup whole milk

1½ teaspoons vanilla extract

1½ cups peeled and finely diced peaches (about 3 peaches)

1 tablespoon lemon juice

1 tablespoon vodka or peach liqueur

1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Set a medium heat-proof mixing bowl over the simmering water, making sure that the bottom of the bowl doesn’t touch the water.

2 In the bowl over the simmering water, whisk together the cream, sugar, egg yolks, and salt. Heat the mixture, stirring constantly to avoid scrambling the eggs, until it thickens enough to coat the back of a wooden spoon and registers between 170°F and 175°F on a candy thermometer, 6 to 8 minutes.

3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk and vanilla. Stir the mixture for about 5 minutes, until cooled.

4 In a blender or food processor, purée the peaches, lemon juice, and vodka until smooth. Stir the mixture into the custard base. Cover the custard base and refrigerate for at least 2 hours.

5 Once the custard is thoroughly chilled, transfer it to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufacturer’s instructions, until the mixture is the texture of soft-serve.

6 Transfer the mixture to a freezer-safe storage container and freeze for at least 2 hours, or until it reaches the desired consistency.

tip Alcohol lowers the freezing point of your ice cream, keeping it from becoming icy or freezing solid. This is especially useful when making fruit-based ice creams, since fruit contains a lot of water and tends to become icy when frozen. You won’t really taste the splash of vodka or peach liqueur, but it will keep your ice cream smooth and creamy. However, you can leave it out if necessary.

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