| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Very ripe peaches; (about 4), pitted |
|
|
; and chopped |
| 2 |
tb |
Granulated sugar |
| 3/4 |
c |
Firmly packed light brown sugar |
| 3 |
lg |
Egg yolks |
| 1 |
lg |
Whol egg |
| 1 1/2 |
c |
Half-and-half |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Freshly grated nutmeg |
| 2 |
tb |
Peach schnapps or peach-flavored liqueur |
INSTRUCTIONS
In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water
and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or
until the peaches are soft. Puree the mixture in a food processor or
blender, force the puree through a fine sieve into a bowl, and let it cool.
In the pan, cleaned, cook the brown sugar with 1/4 cup water over
moderately low heat, stirring, until it is dissolved. In a large bowl with
an electric mixer beat the yolks and the whole egg until they are frothy,
beat in the brown sugar syrup, and beat the mixture until it is thick and
pale. Stir in half-and-half, scalded, pour the mixture into the pan, and
cook it over moderately low heat, stirring with a wooden spoon, to 175F. on
a candy thermometer. Strain the custard through the fine sieve into another
large bowl, let it cool, and stir in the peach pure, the cinnamon, the
nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer
according to the manufacturer's instructions.
Makes about 1 quart.
Gourmet July 1991
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