Friday, September 13, 2013
I made this a long time ago, before I got my ice cream maker.
The ice cream isn't as peachy as I hope it'll be as my peaches are not really that fragrant. You can use canned peaches if you want. I misread the recipe and pureed all my peaches, and so with the high moisture content in the ice cream, it wasn't very smooth.
Lately, the weather has turned wet and cool. Clothes are hard to dry... gloomy weather whole day long.
When it's gloomy, we only want one gloomy day and a sunny day tomorrow,as the laundry can't wait. Or maybe sunny morning, gloomy late afternoon, so that we can dry the laundry and enjoy the cool breeze later.
Perfect weather to laze around with a cup of coffee of tea and good slice of cake, but ice cream? LOL.
Sorry la, clouds, I didn't know you wanted to stay around for so long.
Honey Peach Ice cream
Recipe slightly modified from : Ezra Pound Cakes
Original source: Dorie Greenspan, Baking from my Home to Yours
3 large peaches (about 550gm)
250ml whipping cream
3 egg yolks (from large eggs)
2 tsp vanilla extract
1. Bring a saucepan of water to boil. Cut a small X underneath each peach. When water has boiled,blanch the peaches for a short while, about 3-5 seconds. Remove and dunk them into cold water. Peel the skin and cut along the slit. Twist each half in opposite directions and pull away. Remove the stone and dice the peach halves.
2. Put diced peaches (no liquid) into a small saucepan, add the honey and slowly simmer until soft, stirring gently occasionally. Puree the softened peaches.
3. In another clean saucepan, bring milk and cream to a boil.
4. Meanwhile, beat egg yolks and sugar together. When milk has boiled,slowly pour it into the eggs, stirring all the while. Return the mixture back to saucepan and on low heat, cook it until it coats the back of a spoon (thickens very slightly).
5. Mix in vanilla and peach puree. Let it cool down, then chill it.
6. Manufacture according to ice cream maker's instructions.
If you don't have a maker, prepare the base the night before and start cranking in the morning. Put the ice cream in the freezer for 1 hour, then beat with mixer, another hour and beat, when it turns thicker and thicker, repeat beating every half an hour until the desired texture is achieved.