Title: Fresh Peach Ice Cream 2
Categories: Dessert Icecream
Yield: 8 Servings
| 1 | c | Heavy cream |
| 2 | c | Milk |
| 4 | | Egg Yolks |
| 1 | c | Sugar |
| | | Salt to taste, if desired |
| 1 | ts | Pure vanilla extract |
| 1 | c | Pitted, crushed peaches |
1. In a saucepan with a heavy bottom, combine the cream, milk, egg yolks,
1/2 cup sugar, salt, and vanilla. Cook over low heat or in a double
boiler, stirring constantly with a wooden spoon all around the bottom to
make sure the custard doesn't stick. 2. Continue cooking and stirring until
custard is as thick as heavy cream (180 degrees). This cooking will rid the
custard of the raw taste of the yolks. Remove the custard from the heat at
once, stirring constantly for a minute or so. Let cool. 3. To the peaches
add the remaining 1/2 cup sugar. Stir to dissolve. Add this to the custard.
4. Pour the mixture into the container of an electric or hand-cranked ice
cream freezer and freeze according to the manufacturer's instructions.
From: Wesley Pitts Date: 22 May 94 From: Gail Shipp
Date: 19 Jul 97 National Cooking Echo Ä