Fresh Peach Ice Cream with Rainier Cherries

INGREDIENTS

INSTRUCTIONS

In a large saute pan, over medium heat, melt the butter. Stir in 3/4 cup of
the sugar until it dissolves. Add the peaches and saute for 3 to 4 minutes,
or until the peaches soften. Remove from the heat and cool completely. In a
food processor, fitted with a metal blade, puree the peach mixture until
smooth. In a medium saucepan, over medium heat, combine the peach mixture
and heavy cream. Bring the mixture up to a gentle boil. Add 1 cup of the
hot cream mixture to the beaten yolks and whisk well. Add the yolk mixture
back to the cream mixture and whisk well. Continue to cook for 4 to 6
minutes, or until the mixture can coat the back of a spoon. Remove from the
heat, and pour into a glass bowl. Press a piece of plastic wrap to the
cream mixture (this will prevent a film from forming) and cool completely.
Pour the cream mixture into a frozen ice-cream cylinder and process
according to manufacturers directions. In a medium sized bowl, combine the
cherries, remaining 1/2 cup sugar, and rum (to taste ). Mix well and allow
to sit for 10 minutes. To serve, place a couple scoops of ice cream in each
serving bowl. Spoon the cherries over the ice cream and serve with the
butter cookies.
Yield: 6 to 8 servings
Converted by MC_Buster.
Per serving: 5667 Calories (kcal); 429g Total Fat; (66% calories from fat);
48g Protein; 437g Carbohydrate; 2783mg Cholesterol; 1059mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 5 Fruit; 84 Fat;
22 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC54
Converted by MM_Buster v2.0n.

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