Friday, July 2, 2010

Recipe - Honey and peach ice cream


4 large ripe peaches

1/4 cup honey

1 cup whole milk

1 cup heavy cream

3 large egg yolks

1/2 cup sugar

2 teaspoons vanilla


1. To roast the peaches: Preheat your oven to 400 degrees F. Pit and halve the peaches, and toss them in a bowl with honey. Place them on a baking sheet, cut side down. Roast for about thirty to forty minutes, until they are very soft and the skins are slightly charred. Remove from the oven and set aside to cool. After the peaches have cooled, remove the skins and chop them roughly. Scrape the peaches and all of the pan juices into a blender or food processor and puree until smooth. Set aside.

2. To make the ice cream: bring the milk and cream to a boil in a saucepan. Meanwhile, whisk the yolks and sugar together until blended in a heatproof bowl. Drizzle in a bit of the hot milk mixture to temper the eggs (making sure they don’t curdle). Slowly add the rest of the milk mixture. Pour the milk/egg mixture back into the saucepan and heat while stirring until it thickens. Remove from the heat, pour into a heatproof bowl, and stir in the vanilla and peach puree.

3. Refrigerate the custard until chilled. Scrape into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. when finished churning, pack into a container and freeze for at least 2 hours until it is firm enough to scoop.


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