Peach Ice Cream

Back

Ingredients:

2 cups chopped fresh peaches,

    peeled

1 1/4 cup sugar

1 tablespoon lemon juice

2 cups heavy cream

1 cup milk

1/2 teaspoon vanilla extract

4 egg yolks

Preparation:

In a bowl, combine peaches, 1/2 cup sugar, and lemon juice.  Purée in a blender.  Cover and refrigerate for 2 to 3 hours or overnight. 

In a saucepan, combine 3/4 cup sugar, heavy cream, milk and vanilla.  Bring just to a boil.  In a bowl, whisk egg yolks.  While whisking, stream in about 1/3 cup of the warm cream mixture until eggs get warmed.  Then stream warm eggs into cream mixture while whisking.  Return cream to heat and stir constantly until it returns to boil.  Mixture will thicken as it returns to a boil.  Remove from heat and strain into a bowl set over ice to chill or just refrigerate several hours or overnight until cold.

Combine peach purée and cream then transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.

Serving Suggestion:

Does anyone really need a serving suggestion for ice cream?  Well, if you do, here's one.  Grab a spoon and dig in!

Variation:

You can use fresh strawberries or raspberries instead.

Peach Mousse

Back

Ingredients:

2 very ripe peaches (about 3/4 pound)

2 Tbs. fresh lemon juice

1 cup chilled heavy cream

2 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup sugar

Preparation:

In a saucepan of boiling water, blanch the peaches for 1 to 2 minutes, or until the skins will peel off easily, plunge them into cold water, and remove the skins. Cut the peaches into chunks, discarding the pits, and purée them with the lemon juice until the mixture is smooth.

Beat the cream until it holds stiff peaks. In another bowl, beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Transfer the peach purée to a large bowl, fold in the whipped cream and the meringue, and spoon the mousse into 6 wine-glasses. Freeze the mousse in the freezer compartment of the refrigerator for 1 hour, then transfer it to the refrigerator for 2 hours. Serve it chilled but not hardened.

History:

Recipe comes from Gourmet Magazine.