| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Frozen, Peaches, Ice cream |
8 |
Servings |
INGREDIENTS
| 3 |
lg |
Ripe peaches |
| 2 |
tb |
Orange juice |
| 2 |
c |
Light cream |
| 1/2 |
ts |
Pure vanilla extract |
| 4 |
lg |
Egg yolks |
| 2/3 |
c |
Sugar |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
Skin the peaches, pit and cube them, and puree the flesh to measure about 3
cups. Stir in the orange juice. Cover and chill thoroughly.
Scald the cream over medium heat in a small saucepan: heat it until little
bubbles appear around the edges, but do not let it boil.
In a medium-size bowl beat together well the egg yolks and sugar. Pour the
scalded cream into the egg yolks in a slow, steady stream, beating
continuously. Pour the custard back into the saucepan and stir constantly
over low heat until the custard thickens enough to coat the back of the
spoon; do not let the yolks curdle. Remove the pan from the heat and let it
cool. Add vanilla extract . Cover the custard and chill thoroughly.
Whip the heavy cream to firm peaks, then fold it into the custard along
with the peach puree. Freeze the mixture in an ice cream machine according
to the manufacturer's directions or in a bowl, stirring from time to time
to smooth the ice crystals. Allow the ice cream to mellow about 2 hours
before serving.
NOTES : For homemade ice cream, peach is my hands-down favorite....a luxury
to savor in season and to anticipate the rest of the year. Peach puree
rather than chunks gives the best taste and texture.
Recipe by: A Feast Of Fruits
Posted to recipelu-digest Volume 01 Number 591 by "Marie Smith"
<craftee@sprynet.com> on Jan 24, 1998
A Message from our Provider:
“Jesus: power to break life controlling problems”