Palisade Peach Ice Cream
Sunnyside Cook
A celebration of peaches and cream in frozen form
Ingredients
- 1 cup half and half
- 1 cup whipping cream
- 1 vanilla bean split (or 1 teaspoon real vanilla extract)
- 1/2 cup plus 3 tablespoons firmly packed brown sugar
- 4 egg yolks
- 2 1/4 pounds of fresh peaches peeled and pitted (right before use)
- 1 cup sour cream
Instructions
- Over medium-high heat, warm the half and half, whipping cream, and split vanilla bean in a medium saucepan until almost boiling (do not allow to boil).
- Meanwhile whisk the sugar and egg yolks in a large bowl until they are pale and fluffy.
- Slowly whisk the hot milk mixture into the sugar mixture, stirring constantly until all ingredients are incorporated (you can throw the vanilla bean back into the saucepan).
- Return the combined mixture to the saucepan and cook over medium heat until the mixture thickens, about 5 minutes. Watch carefully so the mixture does not boil. You will know it's thick enough if you can dip in a spoon and then run your finger across the spoon and leave a pathway.
- Strain the mixture into a large bowl, cover with plastic wrap and cool completely in the refrigerator (at least 2 hours).
- Coarsely puree 1 1/2 pounds of peeled peaches in a food processor with the sour cream. Fold this mixture into the cooled custard. Cover and refrigerate for at least an hour.
- Process custard in an ice cream maker according to the manufacturer’s instructions. In the meantime, coarsely chop the remaining peaches. Add them when the custard is almost set.
- Transfer the ice cream to a container, cover and freeze for several hours. If the ice cream is frozen too solidly, refrigerate for an hour before serving.
Notes
Peeling and chopping the peaches ahead of time will lead to discoloration.
Adapted from Bon Appétit (August 1986)