| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emlive10 | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 1/4 | c | Sugar |
| 2 | lb | Fresh peaches, peeled |
| pitted and | ||
| sliced | ||
| 1 | qt | Heavy cream |
| 6 | Egg yolks, beaten | |
| 1/2 | lb | Rainier cherries |
| Dark rum, to taste | ||
| 2 | Dozen butter cookies |
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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