Peach Ice Cream Recipe from Cook for Jacqueline Kennedy Onassis |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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from the cookbook, Cooking for Madam by Marta Sgubin. Note, you can experiment with adding egg yolks and vanilla to taste - or a bourbon vanilla - Ingredients:
8 cups heavy cream |
1 1/2 cups sugar |
3 cups fresh peaches, peeled, seeded, and crushed |
2 lemons, juiced and strained |
Directions:
1. Scald the cream, then take the pan off the heat and stir in the sugar until it is dissolved.
2. Stir in the peaches and any peach juice in the bowl.
3. Add the strained lemon juice.
4. Let cool. Then freeze in an ice cream maker, according to the manufacturer's instructions.
5. Note from Marta Sgubin: I tried adding a little peach brandy to this but decided I preferred the pure flavor. If you like, you can try it, but don't add too much or the alcohol could prevent the custard from freezing.
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