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Peaches and Cream Ice Cream

Source of Recipe


Internet






List of Ingredients



• 3 large (or 4 average) very ripe peaches, peeled and roughly chopped
  
• 1 Tbsp brandy (optional)
  
• 1/2 cup whipping cream
  
• 1/4 cup milk
  
• 1/4 cup half-and-half
  
• Half of a vanilla bean pod, split lengthwise
  
• 2 egg yolks
  
• 3 Tbsp dark brown sugar
  
• 3 Tbsp light brown sugar
  
• 1/4 cup crème fraîche
  






Instructions



1. Place peaches in a large bowl and sprinkle with brandy (if used). Let marinate at least 1 hour at room temperature, or cover and refrigerate overnight. In food processor or blender, purée peaches.
   
   
2. In a large saucepan, combine cream, milk and half-and-half. Scrape vanilla seeds into milk mixture, then add vanilla bean pod to milk. Cook over moderate heat until mixture reaches a simmer; remove from heat.
   
   
3. In medium bowl, whisk together egg yolks and sugars. Add hot milk to egg mixture gradually, whisking constantly. Return mixture to a clean large saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until mixture reaches 180° F. It will visibly thicken and coat the spoon. Do not allow to boil or mixture will curdle. Immediately remove custard from heat; strain through fine sieve into a bowl set over ice. Return vanilla bean to mixture. Stir to cool.
   
   
4. Stir puréed peaches into cooled custard, along with crème fraîche. Cover and chill at least 6 hours or, preferably, overnight.
   
   
5. Transfer mixture to an ice cream machine and freeze-churn according to manufacturer's directions. Allow ice cream to ripen in freezer at least 1 hour before serving.
   
   Makes 1 quart
   (8 half-cup servings)