CookEat Recipe
Peach Ice Cream
Creamy peach ice cream made by folding sieved preserved peaches into a vanilla custard before churning.
Method
Steps
Step 1
Mix six pasteurized egg yolks with eight ounces of icing sugar for about five minutes. In another pan, bring one pint of pasteurized cream and one pint of pasteurized milk with a split vanilla pod just to a boil.
Step 2
Pour the hot dairy gradually into the yolks and sugar, stirring continuously. Heat gently while stirring for about five minutes until the custard thickens and coats a spoon, without boiling. Use commercially pasteurized yolks suitable for gently cooked preparations. Remove the vanilla pod.
Step 3
Measure one pint of commercially canned peaches with their packing juice and press through a fine sieve into a bowl. Strain the cooked vanilla custard into a clean freezer bowl and mix in all the recovered peach purée. The measured pint is the preserved peach input, before sieving.
Step 4
Cool promptly in a clean bowl over ice water, keeping bath water out, and refrigerate at 40°F or below until thoroughly cold. Churn according to the ice-cream maker instructions, working in batches if needed, and freeze until firm enough to scoop. Serve cold.
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