Fresh Peach Ice Cream


3 mediums Ripe peaches, peeled, pitted, and cut into ½-inch pieces, (about 2 cups)
1/2 teaspoon Juice from 1 lemon
1 pch Salt
1 cup Plus 6 tablespoons sugar
1 1/4 cups Whole milk [I only had ⅔ cup of milk in the house
6 lrg Egg yolks
1 teaspoon Vanilla extract
2 tablespoons Vodka


2. Position sieve over medium bowl set in an ice-water bath; set aside.
Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons 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
3. 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.]
4. 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.




1.0 servings


Friday, December 4, 2009 - 3:21am



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