ice cream du jour: cinnamon peach ice cream

I experimented with the ice cream maker again this weekend. Last weekend, I got impatient and tried to rush the process. And, like most good things, rushing through it didn’t pay off. My fudge ripple ice cream was not what I hoped, even though the kids happily ate the imperfect creation.

This weekend, the flavor du jour was peach. Our markets are overflowing with peaches now, so peach ice cream just made good sense.

I wrote a post about this ice cream, and about our love of peaches, over at the Huffington Post’s Kitchen Daily. Head over there to read it.

You can find the full recipe there, or you can find it below, as usual.


Yield: 1-1/2 quarts

Cinnamon Peach Ice Cream

Fresh fruit has a tendency to freeze solid in ice cream, so I used a technique from America's Test Kitchen -- macerating the peaches in a small amount of vodka -- to prevent that and keep the peaches soft.

Ingredients:

1-1/2 cups 2% milk
3/4 cup granulated sugar, divided
Pinch of coarse salt
1 cup heavy cream
1 cinnamon stick
5 large egg yolks
2 large peaches, peeled, pitted, and chopped into 1/2 pieces
2 tablespoons honey
1-1/2 teaspoons vodka

Directions:

Make the Custard

In a medium saucepan, over medium heat, heat the milk, 1/4 cup sugar, salt, cream, and cinnamon stick, stirring occasionally to dissolve sugar. Heat for approximately 5 minutes, or until the temperature is 175 degrees.

In a separate bowl, whisk together 1/4 sugar with egg yolks. When the milk mixture is hot, slowly add about 1 cup of the hot milk mixture into the yolks (to temper). Slowly whisk the warmed egg yolks back into the remaining milk mixture in the saucepan. Continue to stir the mixture until the mixture thickens and coats the back of the spoon (180 to 185 degrees).

Strain the custard through a strainer (to catch any cooked egg bits & the cinnamon stick) over a bowl set in an ice bath. Stir the strained custard about 10 minutes, until the mixture has cooled. Cover tightly and refrigerate 8 hours, or overnight.

Prepare the Peaches

Combine the chopped peaches with the honey and the remaining 1/4 cup sugar in a small saucepan set over medium heat. Cook, stirring occasionally, about 5 minutes, until the peaches have released their juices. Pour into a bowl, cover, and refrigerate until ready to use.

Make the Ice Cream

Using an ice cream maker, freeze the custard according to the manufacturer's instructions. In the meantime, pour the peaches through a strainer set over a bowl to catch the juices. Reserve the juice for another time. In a small bowl, toss the peach solids with the vodka. About 5 minutes before the ice cream churning is complete, add the peaches to the ice cream maker.

Transfer the ice cream to a container and freeze until the ice cream is firm, about 3 hours.

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6 Responses to “sun-dried tomato stuffed mushrooms”

  1. Chef Dennis — April 28, 2010 @ 5:34 pm

    they sound very tasty….i love sundried tomatoes!!

  2. tina — April 28, 2010 @ 7:16 pm

    I LOVE sun dried tomatoes and I REALLY LOVE mushrooms. This will make an excellent addition to the array of appetizers I ‘m preparing for a party!

  3. Macaroni Mama — April 28, 2010 @ 9:31 pm

    I love cooked mushrooms too, but not raw ones. I like the new format for this blog.

  4. Mauna — April 29, 2010 @ 12:12 am

    Hee hee – a new way to frighten James! What is it about these boys hating mushrooms?
    I, too, like the new format. I particularly like the disclosure on your home page. Can I get CME credit for reading your blog?

  5. Heather @ (The Single Dish) — April 29, 2010 @ 1:25 pm

    I can’t imagine not eating mushrooms or cooking for someone else that doesn’t eat them! I love them and put them in everything. This recipe looks amazing, thanks!

  6. Fight the Fat Foodie — April 30, 2010 @ 10:16 am

    Wonderful!

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