Friday, July 5, 2013
Hand churned vanilla peach ice cream topped with caramelized peaches
I couldn't help but buy two HUGE bags of peaches when I was wandering through the farmers market last week, the enticing smell of sweet summer peaches was too much for me to handle, they pretty much sell themselves! So what do I do with all this tasty fresh fruit? Mix in it with heavy cream and sugar that's what!
I also would like to call special attention to the part in the title where it says "hand churned." Yes, hand churned as in, you turn a liquid into a solid with your hands ...your hands, a little bit of sweat, and hungry anxious tears that is. This is why you don't see a lot of ice cream recipes on here, it took me over an hour to hand churn this ice cream, but I must admit, it was worth it.
Alright, alright I am through complaining, now let's talk about how delicious homemade ice cream is. This is a recipe straight from my baking cookbook that I used in culinary school. Take away the peaches and you have a perfect ice cream base to add anyyyything to. Add coffee and shaved chocolate for mocha chip, fresh mint leaves, candied ginger, fresh banana - you name it, it's the ideal smooth and creamy base for whatever your heart desires. The caramelized peaches on top are also a must! They ever so slightly melt the ice cream so you now have that warm, almost fruit cobbler-like bite mixed with the cool and creamy sensation of the ice cream itself, can't think of anything better...
Vanilla Peach Ice Cream
serves 5-6 (a little over a quart)
3 cups whole milk (or 2% mixed with half and half)
1 cup heavy cream
1/2 a vanilla bean, split and scraped
8 egg yolks
10 oz. sugar
1/2 cup peach puree
2 or more whole peaches, diced small
1.Combine milk, cream, and vanilla bean in a heavy saucepan and bring to a boil.
2.In a separate bowl, whisk the egg yolks and sugar. Temper the eggs with 1/3 of the hot milk mixture before adding the yolk mixture to the saucepan (make sure to mix fast or you'll have scrambled eggs).
3.Cook over medium heat until slightly thickened. Pour through a fine mesh strainer into a clean bowl. Add peaches and peach puree and mix.
4.Chill the cooked ice cream base completely before processing, if you don't, ice crystal will form and you'll have super icy cream. Pour chilled mixture into an ice cream machine and process according to manufacturer's directions.
2 ripe peaches, pitted and sliced
1 TBS butter
1 tsp lemon juice
2 TBS brown sugar
1.In a saute pan, melt the butter on medium high heat.
2.Add peach slices and cook until you can see slight browning around the edge of the peach (about 2 minutes) add the sugar and lemon juice and stir until a thick sugar sauce forms.
3.Place over ice cream and enjoy.