| 18 | 19 | 20 | 21 | 22 |
| 1 | 22 | 45 | 67 | 89 |
|
BURNED PEACH ICE CREAM
2
cups half−n−half
1
1
1
1
cup whipping cream
/2 cup sugar
/2 cup peach preserves (not jelly)
vanilla bean, split and scraped
Pinch kosher salt
4
medium peaches, halved, seeded and grilled or broiled until brown
1
) Combine all ingredients (including the bean and its pulp) in a large sauce pan and place
over medium heat.
2
3
4
5
6
) Attach a frying or candy thermometer to inside of pan. (see note below)
) Stirring occasionally, bring the mixture to 170 degrees F.
) Remove from heat and strain into a lidded container.
) Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.
) Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not
freeze hard in the machine.
7
8
) Meanwhile, chop peaches roughly.
) Once the volume has increased by 1/2 and reached a soft serve consistency, add the
peaches and continue turning to incorporate.
9
) Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour
before serving.
NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As
soon as you see a bubble his the surface, remove it from the heat. Do not let it boil.
Yield: About a quart and a half
BURNED PEACH ICE CREAM
15
Page
Quick Jump
|