CookEat Recipe
Fresh Peach Coupes
Fresh peaches with rum and maraschino, topped with vanilla ice cream and cherries.
Method
Steps
Step 1
Mix six pasteurized egg yolks with 227 g icing sugar for five minutes.
Step 2
Bring 475 mL cream, 475 mL milk and one vanilla bean to a boil in a separate saucepan.
Step 3
Gradually stir the hot dairy into the yolks.
Step 4
Cook gently, stirring, for about five minutes without boiling, until the custard reaches 74 °C.
Step 5
Cool promptly to 4 °C or colder, remove the vanilla bean and pass through a fine conical strainer.
Step 6
Churn for about thirty minutes until firm. Keep the ice and rock salt outside the sealed food vessel.
Step 7
Measure 473 mL finished vanilla ice cream and keep frozen. Freeze unused ice cream separately.
Step 8
Peel and stone twelve medium ripe peaches, then cut into quarter-inch slices.
Step 9
Gently toss with two tablespoons powdered sugar, one tablespoon rum and one tablespoon maraschino. Keep chilled over ice.
Step 10
Divide the peaches among six champagne glasses. Add the measured ice cream and smooth the tops.
Step 11
Place one maraschino cherry on each and serve cold.
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