CookEat Recipe
Richmond Ice Cream
Peach and maraschino ice cream moulded into a brick and served with pineapple, raspberry and rum sauce.
Method
Steps
Step 1
Mix six 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
Peel and stone six medium ripe sweet yellow-fleshed peaches. Press through a sieve.
Step 8
Mix all the peach purée and two tablespoons maraschino into the ice cream in the freezer.
Step 9
Fill a quart brick mould without overfilling. Freeze surplus mixture separately.
Step 10
Cover tightly and freeze for about one and a half hours, until firm.
Step 11
Finely dice half a trimmed, cored pineapple.
Step 12
Combine with 28 g sugar, 59 mL water, 89 mL raspberry syrup and 59 mL rum in a saucepan.
Step 13
Boil for five minutes, then remove from the heat and cool promptly.
Step 14
Dip the outside of the mould briefly in lukewarm water and wipe dry.
Step 15
Unmould onto a cold dish, pour the cooled pineapple sauce over and serve.
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