Peach Ice Cream
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
910 g
Peaches (ripe)2 tsp
Lemon Juice (fresh)1.5 tbsps
Cornstarch1.75 cups
Heavy Cream1.75 cups
Whole Milk4 large
Egg Yolk1 tsp
Pure Vanilla ExtractDirections:
1
Cut an X in bottom of each peach, then blanch in boiling water 15 seconds
2
Transfer with a slotted spoon to an ice bath to stop cooking
3
Peel peaches and cut into 1/2-inch pieces
4
Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl
5
Let macerate, covered and chilled, at least 8 hours
6
Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan
7
Add cream and milk and bring to a boil over medium heat, whisking constantly
8
Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan
9
Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick)
10
Strain through a fine-mesh sieve into a metal bowl and stir in extracts
11
Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours
12
Transfer 2 cups peaches with slotted spoon to a bowl
13
Purée remaining peaches and liquid in a blender until smooth
14
Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches
15
Transfer to an airtight container and put in freezer to harden, about 2 hours
16
Cut an X in bottom of each peach, then blanch in boiling water 15 seconds
17
Transfer with a slotted spoon to an ice bath to stop cooking
18
Peel peaches and cut into 1/2-inch pieces
19
Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl
20
Let macerate, covered and chilled, at least 8 hours
21
Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan
22
Add cream and milk and bring to a boil over medium heat, whisking constantly
23
Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan
24
Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick)
25
Strain through a fine-mesh sieve into a metal bowl and stir in extracts
26
Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours
27
Transfer 2 cups peaches with slotted spoon to a bowl
28
Purée remaining peaches and liquid in a blender until smooth
29
Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches
30
Transfer to an airtight container and put in freezer to harden, about 2 hours