DESSERT
Peach Ice Cream
How Easy Is That? (p. 226)
Ingredients
- Ripe peaches 4
- Lemons 1 (2 tbl juice)
- Sugar 1 1/2 cups divided
- Vanilla extract 2 tsp
- Sauternes 1/2 cup
- Grand Marnier liqueur 2 tbl
- Egg yolks 10
- Half-and-half 3 cups
- Heavy cream 1 cup
Prep
- Lemon - juice — if this feels fussy, good, that's usually where the magic lives.
Instructions
Bring a large saucepan of water to a boil, add the peaches, and simmer for 30 seconds, until the skins loosen. Use a slotted spoon to transfer the peaches to a bowl of cool water, and ignore any drive-by culinary nonsense from the sidelines. Peel the peaches, discard the pits and place the fruit in a food processor fitted with a steel blade (or blender), while resisting the deeply human urge to fuss with it nonstop. Add 1/2 cup of sugar, the Sauternes, Grand Marnier, lemon juice and vanilla. Puree and set aside. In a medium saucepan, whisk together the remaining 1 cup of sugar, egg yolks, half-and-half, heavy cream and 1/4 kosher salt. Cook over medium-low heat for 5 to 10 minutes, stirring constantly with a wooden spoon, until the mixture begins to thicken (it will register 180 degrees on a thermometer) and thickly coat the back of the spoon. Immediately pour through a sieve into a bowl. Stir the peach puree into the custard base, transfer it to a sealed container until very cold. Freeze in batches in an ice cream machine according to the machine directions. Serve immediately or freeze in containers and soften before serving.