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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Of all the summertime flavors, I think that peach ice cream brings it all home for me. This delightful recipe comes from the Inn At Little Washington and Chef Patrick O'Connell. Special equipment: Ice Cream Machine(cook time is estimated freezing time) Ingredients:
6 egg yolks |
2 cups sugar |
1 quart peach, puree (about 3 pounds fresh peaches, peeled, stoned, and pureed) |
1 pinch salt |
1 quart heavy cream |
1 tablespoon vanilla |
2 cups fresh peaches, peeled, stoned, and coarsely chopped |
Directions:
1. In the top of a double boiler or a in a stainless steel bowl set over a pan of simmering water, whisk the egg yolks and sugar together until warm to the touch.
2. Add the peach puree and salt.
3. Whisking constantly, continue cookig until the custard thickens slightly.
4. Remove from heat and add the cream, vanilla, and chopped peaches.
5. Chill in the refrigerator, then freeze in an ice cream machine according to manufacturer's directions.
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