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Prep Time: 45 Minutes Cook Time: 840 Minutes |
Ready In: 885 Minutes Servings: 2 |
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A ripe peach eaten over the kitchen sink is hard to beat, but this comes mighty close. Ingredients:
2 pounds ripe peaches |
2 teaspoon fresh lemon juice |
1 cup plus 2 tablespoons sugar, divided |
1 1/2 tablespoons cornstarch |
1 3/4 cups heavy cream |
1 3/4 cups whole milk |
4 large egg yolks |
1/2 teaspoon pure vanilla extract |
1/4 teaspoon pure almond extract |
Directions:
1. Cut an X in bottom of each peach, then blanch in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1/2-inch pieces. Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl. Let macerate, covered and chilled, at least 8 hours.
2. Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream and milk and bring to a boil over medium heat, whisking constantly. Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.
3. Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick). Strain through a fine-mesh sieve into a metal bowl and stir in extracts. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
4. Transfer 2 cups peaches with slotted spoon to a bowl.
5. Purée remaining peaches and liquid in a blender until smooth. Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.
6. Transfer to an airtight container and put in freezer to harden, about 2 hours.
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