Honey Peach Ice Cream

This recipe is so creamy and delicious, you'll have a hard time putting your spoon down! I used a mixture of white and yellow peaches from the Farmer's Market and the sweetness of the peaches accented by the honey and vanilla was amazing! The perfect dessert for a summer night!

Honey Peach Ice Cream
Makes about 1 quart

4 large, ripe peaches, about 2 pounds (pitted and peeled)
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
3 large egg yolks
1/4 cup honey

1. puree the peach slices until creamy and set aside
2. in a medium bowl whisk the egg yolks and sugar together until slightly thickened and well blended
3. bring the milk and cream to a boil in a saucepan
4. while still whisking the egg/sugar mixture pour about 1/3 of the hot cream in, keep whisking quickly so it doesn't curdle
5. then add the egg/cream mixture into the pan with the rest of the hot cream
6. continue cooking over medium heat, stirring constantly until custard forms and coats the back of a spoon (if you run your finger down the back of the spoon the custard should stay thick and not run into it) between 170-180 degrees on a candy thermometer
7. remove pan from heat and pour into a large glass mixing bowl, stirring in vanilla extract and peach puree
8. refrigerate until cold before churning in ice cream maker according to the manufacturers instructions
9. serve soft, or freeze until firm and then scoop and serve... enjoy!
(adapted from Dorrie Greenspan)

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