| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Dessert |
30 |
Servings |
INGREDIENTS
| 2 |
c |
Half and half |
| 2 |
c |
Whipping cream |
| 2 |
|
Vanilla beans; split |
| 1 |
c |
Plus |
| 6 |
tb |
Firmly packed brown sugar |
| 8 |
|
Egg yolks |
| 4 1/2 |
lb |
Peaches; peeled and pitted |
| 3 |
c |
Sour cream |
INSTRUCTIONS
From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 23 Jun 1994 14:58:27 -0400
Scald half and half and whipping cream with vanilla in heavy medium
saucepan. Whisk sugar and yolks in large bowl until light and fluffy.
Slowly whisk in hot cream mixture. Return to saucepan. Stir over medium
heat until mixture coats spoon, about 5 minutes; do not boil. Strain into
large bowl. Cool completely.
Coarsely puree 3 pounds peaches. Fold into custard. Mix in sour cream.
Refrigerate overnight.
Coarsley chop remaining 1 1/2 pounds peaches. Process custard in ice cream
maker (in batches if necessary) according to manufacturer's instructionsm
adding chopped peaches when almost set. Freeze in covered container
several hours. Makes about 4 quarts.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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