Side Pannel
Fresh Peach Ice Cream
Ingredients List
- 3 md Ripe peaches; peeled,
- -pitted, and cut into
- -1/2-inch pieces, (about 2
- -cups)
- 1/2 ts Juice from 1 lemon
- 1 pn Salt
- 1 c Plus 6 tablespoons sugar
- 1 1/4 c Whole milk [I only had 2/3
- -cup of milk in the house so
- -I used it and made up the
- -difference with
- -half-and-half]
- 1 1/3 c Heavy cream
- 6 lg Egg yolks
- 1 ts Vanilla extract
- 2 tb Vodka
Directions
1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in
medium-size nonreactive saucepan to combine; let stand until a pool of
syrupy liquid accumulates and peaches soften slightly, 1 to 1
1/2 hours.
2. Position sieve over medium bowl set in an ice-water bath; set aside.
Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over
medium heat, stirring occasionally, until steam appears, 5 to 6 minutes.
Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in
medium bowl until pale yellow. Stir half the warmed milk mixture into
beaten yolk mixture until just blended. Return milk-yolk mixture to
saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over
medium-low heat, stirring constantly with wooden spoon until steam appears,
foam subsides, and mixture just begins to thicken or instant-read
thermometer registers 180 degrees F (mixture must not boil or eggs will
curdle). Remove from heat, and immediately strain custard into prepared
bowl. Cool custard mixture to room temperature, stir in vanilla, then cover
and refrigerate until instant-read thermometer registers 40 degrees F, at
least 2 and up to 24 hours. [I made the custard the day before I froze it,
a good idea generally, and let it cool in the fridge all night and most of
the next day. I didn't bother to measure the temperature.]
3. Meanwhile, heat softened peaches and their liquid, stirring
occasionally, over medium-high heat until peaches are tender and flesh has
broken down, 3 to 4 minutes. [The idea is to soften the peaches so they
won't be rock hard when the custard is frozen. You don't want them
completely cooked because you want to preserve the fresh peach flavor.]
Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and
up to 24 hours. [The addition of the vodka is again for the texture of the
frozen peaches.]
4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid
into chilled custard mixture; pour into ice cream machine canister and
churn, following manufacturer's instructions, until mixture is frozen and
resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to
churn until combined, about 30 seconds longer. Transfer ice cream to
airtight container. Freeze until firm, about 2 hours.
medium-size nonreactive saucepan to combine; let stand until a pool of
syrupy liquid accumulates and peaches soften slightly, 1 to 1
1/2 hours.
2. Position sieve over medium bowl set in an ice-water bath; set aside.
Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over
medium heat, stirring occasionally, until steam appears, 5 to 6 minutes.
Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in
medium bowl until pale yellow. Stir half the warmed milk mixture into
beaten yolk mixture until just blended. Return milk-yolk mixture to
saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over
medium-low heat, stirring constantly with wooden spoon until steam appears,
foam subsides, and mixture just begins to thicken or instant-read
thermometer registers 180 degrees F (mixture must not boil or eggs will
curdle). Remove from heat, and immediately strain custard into prepared
bowl. Cool custard mixture to room temperature, stir in vanilla, then cover
and refrigerate until instant-read thermometer registers 40 degrees F, at
least 2 and up to 24 hours. [I made the custard the day before I froze it,
a good idea generally, and let it cool in the fridge all night and most of
the next day. I didn't bother to measure the temperature.]
3. Meanwhile, heat softened peaches and their liquid, stirring
occasionally, over medium-high heat until peaches are tender and flesh has
broken down, 3 to 4 minutes. [The idea is to soften the peaches so they
won't be rock hard when the custard is frozen. You don't want them
completely cooked because you want to preserve the fresh peach flavor.]
Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and
up to 24 hours. [The addition of the vodka is again for the texture of the
frozen peaches.]
4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid
into chilled custard mixture; pour into ice cream machine canister and
churn, following manufacturer's instructions, until mixture is frozen and
resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to
churn until combined, about 30 seconds longer. Transfer ice cream to
airtight container. Freeze until firm, about 2 hours.
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