Tuesday, August 26, 2008

Peach Ice Cream

4 large, locally sourced, ripe peaches, peeled and pitted
2 tbs fresh squeezed lime juice
6 farm fresh egg yolks
2/3 cup granulated sugar
2 cups table (18%) cream, from local dairy
1 cup milk, from local dairy
1 tbs pure vanilla extract
In a food processor, puree three of the peaches together with the lime juice. When smooth, push through a sieve to remove any remaining peach skin. Coarsely chop remaining peach. Set aside.
In a small bowl, whisk egg yolks together with sugar until pale yellow and thickened.
In a medium pot over medium-low heat, bring cream and milk to a simmer. Remove from heat and gradually whisk in egg yolk mixture. Return to low heat and cook, whisking constantly, until mixture is thickened enough to coat the back of a wooden spoon. Strain and set aside to cool to room temperature.
Stir peach puree, chopped peaches and vanilla into ice cream mixture. Cover and chill until cold. Transfer mixture to an ice cream maker and freeze according to the manufacturer's directions.

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