Friday, July 19, 2013

Peach Ice Cream

With all of the wedding planning and errand running, and the God Awful HEAT, I haven't been doing much baking this summer.  However, I did bust out the ice cream machine for a lovely little treat.  I decided to make a frozen treat with the peaches I had in my fridge, so I did what any sensible culinarian would do.  I searched the internet.  I decided to use a Paula Deen Recipe from the food network's website.  Ok, yes, Paula Deen has come under heavy scrutiny as of late, and even though I am thoroughly disappointed in her behavior, and I will definitely not come to her defense in regards to her use of the "n-word" whether it was 40 years ago or not, this was the best recipe I could find.  Fresh peaches, no use of peach schnapps, and less fatty (I know, I can't believe it myself) than other ice cream recipes I have used.

I started off by whisking 3 egg yolks together with 3/4 cup of brown sugar.




Next I simmered 1 1/2 cups of milk with 1 1/2 cups of heavy cream.


I tempered the egg mixture with the hot dairy (You can thank my fiance for the next shot)




And added 2 tsp of vanilla extract once it cooled.


While the dairy sat in the fridge cooling off, I decided rather than dice up the peaches, I would puree them so the finished product could be smooth.






After an hour in the machine, I had a lovely ice cream.  It tastes of peaches and toasty brown sugar.  Very creamy, and so refreshing.  I could use a more peach forward flavor profile, however.


I hope you enjoyed this baking adventure.  Next time I make this, I'll probably puree more peaches to get the flavor I want.  All in all, a successful creation.


Enjoy.


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