Honey-Peach Ice Cream
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This week in supermarket we bought some peaches and they were all so ripe that I grabbed some from my children and decided to try Dorie Greenspan recipe. Some weeks ago it was introduced in Thuesdays with Dorie project 🙂 These ice creams are very creamy, with a mild taste of honey and peach. Just we all agreed that next time I will puree all peaches, because those that I chopped became like little ice cristals and were very very cold 🙂 And in the photo you can see what conditions I have almost all the time photographing my creations 😀
Honey-Peach Ice Cream
Yields: 4 servings
1 cup = 247 ml
- 4 large (about 1 kg) ripe peaches, peeled and pitted
- 1/4 cup honey
- 1 cup whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 1/2 cup sugar
- 2 tsps. pure vanilla extract
- Coarsely chop half the peaches into 1 cm chunks and toss them into a small saucepan.
- Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes.
- Scrape the mixture into a blender or food processor and whir to puree. Set the peach puree aside while you make the custard.
- Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.
- Meanwhile in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.
- Still whisking, drizzle in about one third of the hot liquid – this will temper, or warm, the eggs so they do not curdle. Whisking all the while, slowly pour in the remaining liquid.
- Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly. The custard should reach at least 75°C, but no more than 80°C.
- Immediately remove the pan from the heat and pour the custard into clean heatproof bowl. Stir in the vanilla and the peach puree.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer’s instructions.
- While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to bland.
- Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.
Source: closed blog Brown Interior