| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Peaches; peeled, pitted, sliced; peels and pits reserved |
| 2 |
tb |
Fresh lemon juice |
| 2 |
c |
Whipping cream |
| 1 |
c |
Milk; (do not use low-fat or nonfat) |
| 1 |
|
Piece vanilla bean; 1", split lengthwise |
| 4 |
lg |
Egg yolks |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Light corn syrup |
| 1 |
|
Piece vanilla bean; 2", split lengthwise |
| 1/4 |
c |
Dry white wine |
| 3 |
tb |
Sugar |
| 4 |
|
Peaches; peeled, pitted, sliced |
INSTRUCTIONS
ICE CREAM
PEACHES
For ice cream: Place peach slices in large bowl; add lemon juice and toss
gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean
in heavy large saucepan and bring to simmer. Reduce heat to very low and
barely simmer 20 minutes. Strain cream mixture into heavy medium saucepan.
Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot
cream. Return mixture to same saucepan; stir over medium-low heat until
custard thickens and leaves path on back of spoon when finger is drawn
across, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup.
Chill custard until cold. Puree peach slices in processor. Add 1 cup
custard; blend until smooth. Whisk into remaining custard. Transfer to ice
cream maker; process according to manufacturer's instructions. Transfer to
covered container and freeze. (Can be made 2 days ahead.)
For peaches: Scrape seeds from vanilla bean into heavy small saucepan; add
bean. Add wine and sugar and stir over low heat until sugar dissolves.
Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate
until cold. Add peaches to syrup and toss to coat. Serve ice cream with
peaches.
Source: Bon Appetit (8/95)
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 6, 1998
A Message from our Provider:
“When I grow up, I want to be like Jesus.”