---------- Recipe via Meal-Master [Recipe Buster]

Title: Fresh Peach Ice Cream
Categories: Desserts, Icecream
Yield: 1 Quart

3 md Ripe peaches (2 c);
- peeled, pitted,
- cut into 1/2" pieces
1/2 ts Lemon juice
1 pn Salt
1 c Sugar; +6 tb
1 1/4 c Whole milk
1 1/3 c Heavy cream
6 lg Egg yolks
1 ts Vanilla extract
2 tb Vodka

Stir peaches, lemon juice, salt, and 1/2 cup sugar in medium-size
non-reactive saucepan to combine; let stand until a pool of syrupy
liquid accumulates and peaches soften slightly, 1 to 1-1/2 hours.

Position sieve over medium bowl set in an ice-water bath; set aside.
Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan
over medium heat, stirring occasionally, until steam appears, 5 to
6 minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 tb
sugar in medium bowl until pale yellow. Stir half the warmed milk
mixture into beaten yolk mixture until just blended. Return milk-yolk
mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk
mixture over medium-low heat, stirring constantly with wooden spoon
until steam appears, foam subsides, and mixture just begins to
thicken or instant-read thermometer registers 180?F. Mixture must
not boil or eggs will curdle. Remove from heat, and immediately
strain custard into prepared bowl. Cool custard mixture to room
temperature, stir in vanilla, then cover and refrigerate until
instant-read thermometer registers 40?F, at least 2 and up to
24 hours.

Meanwhile, heat softened peaches and their liquid, stirring
occasionally, over medium-high heat until peaches are tender and
flesh has broken down, 3 to 4 minutes. The idea is to soften the
peaches so they won't be rock hard when the custard is frozen. You
don't want them completely cooked because you want to preserve the
fresh peach flavor. Transfer to bowl, stir in vodka, and refrigerate
until cold, at least 4 and up to 24 hours. The addition of the vodka
is again for the texture of the frozen peaches.

Strain chilled peaches, reserving liquid. Stir reserved peach liquid
into chilled custard mixture; pour into ice cream machine canister
and churn, following manufacturer's instructions, until mixture is
frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add
peaches; continue to churn until combined, about 30 seconds longer.
Transfer ice cream to airtight container. Freeze until firm, about
2 hours.

Recipe FROM: Cook's Illustrated, Jul/Aug 1998

Posted by: Kay Hartman <hartmans@mediaone.net>

-----


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)