Fresh Peach Ice Cream With Blackberries |
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Prep Time: 20 Minutes Cook Time: 400 Minutes |
Ready In: 420 Minutes Servings: 4 |
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From July 2006 Bon Appetit magazine. Because the peaches aren't peeled, rinse them well and rub dry to remove any fuzz. Ingredients:
1 cup sugar |
2 tablespoons sugar |
3 large egg yolks |
1 cup heavy whipping cream |
1 cup whole milk |
2 1/2 cups mashed pitted very ripe unpeeled peaches (about 1 1/2 pounds) |
3 tablespoons light corn syrup |
fresh blackberries |
Directions:
1. Whisk sugar and egg yolks in medium bowl.
2. Bring cream and milk to simmer in large saucepan; gradually whisk into yolk mixture.
3. Return to same pan.
4. Stir over medium-low heat until custard thickens enough to leave path on back of sppon when finger is drawn across, about 6 minutes (do not boil).
5. Pour into large bowl; mix in peaches and corn syrup.
6. Chill uncovered until cold, at least 1 hour.
7. Process custard in ice cream maker according to maufacturer's instructions.
8. Transfer to container; cover.
9. Freeze about 6 hours.
10. Serve with blackberries.
11. Can be prepared 2 days ahead.
12. Keep frozen.
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