Old-Fashioned Peach Ice Cream
2014-06-17 19:30:56
Yields 1
Ingredients
- 4 cups half-and-half
- 1 cup sugar, divided
- 12 egg yolks
- 4 cups chopped fresh peaches(approximately 4 to 6 peaches)
Instructions
- In a medium heavy-bottomed saucepan, combine half-and-half and ¾ cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat.
- In a medium bowl, whisk egg yolks and remaining ¼ cup sugar until light and fluffy. Using a ladle, pour 1 cup hot half-and-half mixture in a slow steady stream into yolks, whisking constantly. Add another cup of hot half-and-half mixture, whisking to combine. Return mixture to saucepan.
- Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170° on an instant-read thermometer.
- Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Stir in peaches. Let cool completely, stirring often. Refrigerate for 2 hours before freezing.
- Freeze mixture in batches in a 1-quart gel-type ice-cream maker, according to manufacturer’s instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.
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I am looking for the recipe for Chocolate Pound Cake which can be baked in bread pans in addition to bundt pans.
Hi Jeanie! We just emailed you the recipe, let us know if there’s anything else we can help you find.