Tuesday, July 5, 2011

My mom used to always make peach ice cream for the 4th.  It's one of the vivid memories of my childhood.  She made the cream concoction and my brother and I were in charge of churning.  He would sit on top of it and I would crank it with all my strength. 
There are still a few precious jars of last seasons peaches in the country pantry, so I cracked open a jar this past weekend and used this Southern Living Recipe. (Sorry Mom, but your 1970's recipe needed a little upgrade!)
Since my brother lives 3000 miles away, I thought I would use the Cuisinart ice cream maker which was a wedding gift (no rock salt or cranking needed).    All in all, very easy and nothing beats home made ice cream on a hot 4th of July.
Photo: Jennifer Davick; Styling: Amy Burke
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon table salt
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla bean paste*
  • 1 cup peeled and coarsely chopped peaches
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons butter
  • 1 cup coarsely chopped pecans
  • 1/4 teaspoon kosher salt
  • 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
  • 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
  • 3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
  • 4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
  • 5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
  • 6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
  • *Vanilla extract may be substituted.

1 comment:

  1. Stumbled across your blog and tat looks very yumm. We are going to try it. Thanks!