Peach Icecream (Double Thick!) by brianjwood

[rottiedogs]

Peach Icecream Double Thick
Submitted by brianjwood on August 07, 2002 at 4:10 am

DESCRIPTION
Peach Icecream (Double Thick!)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This was supplied by Joanski of Southern California, a friend from another Circle.
Nice for a summer's day! Enjoy!
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Peach Ice Cream (Double-Rich) (Jb)
Categories: Desserts
Yield: 1 Quarts

1 c Light cream
1 T Vanilla extract,or piece
-1-½" piece,Scraped
3 egg yolks
1/2 T fine sugar
pn Salt
2 c Heavy cream
2 lg or medium sized peaches
2 t lemon juice,strained
1 T Sugar,very fine granulated

[Note: This is from an old newspaper article run in the washington
star dated 8/1/79 by lisa yockelson (i have one of her cookbooks) so
i'm assured of its quality. Made back in md. ]
Pour the light cream into a small saucepan and add the vanilla bean
which has been slit down the middle to expose the tiny seeds.
Alternately, split it and remove the seeds with a knife scraping them
into the cream. Place over moderate heat and heat until quite hot; tiny
bubbles should appear around the edges and a skin should form over the
top.

In a mixing bowl, beat the egg yolks, granulated sugar and salt
together until thick and creamy. Strain the hot cream into the egg-
sugar mixture, stirring constantly. Return the egg cream mixture to a
clean saucepan (non-reactive one) or the top of a double boiler set
over hot water. Cook the custard base over low heat, stirring, until it
lightly coats the back of a wooden spoon. The mix should never approach
a simmer, or the egg yolks will curdle. When the liquid has turned into
a lightly thickened smooth custard, remove it from the heat and stir to
cool. Pour in the heavy cream ½ cup at a time. Stir in the vanilla
extract now, if you are using it. Transfer the ice cream base to a
storage container. Cool to room temperature then refrigerate, covered
for at least 5 hours, preferably overnight.

Shortly before the ice cream is to be churned, dip the peaches into
boiling water for 15-seconds, immerse in cold water and peel off the
skins. Cut the peaches in ½, remove the pit and cube. Toss the peaches
in the lemon juice and finely granulated sugar, then crush lightly and
refrigerate, covered, until needed.

Scrape the chilled custard mixture into the can of an ice cream machine.
Process the ice cream according to the mfgs. directions. Halfway
through the freezing time, stir in the prepared peaches and complete
the freezing process. This will need to be removed from the I.C.
machine, and stored in another container in the freezer to ripen.

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• This topic was modified 8 years, 4 months ago by rottiedogs.

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