Roasted Peach Frozen Custard Recipes

FROZEN CUSTARD

Steps:

• Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
• Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
• Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
• Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
• Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.

ROASTED PEACH FROZEN CUSTARD

Steps:

• Preheat the oven to 400 degrees.
• Cut the peaches in half and remove the pits, and put the peaches cut side up in a large roasting pan. Sprinkle the peaches with brown sugar and cinnamon and roast them in the oven until they turn golden brown and soft, about 25-30 minutes. After removing them from the oven, let the peaches cool completely before peeling off the peach skin. Place the peaches in the refrigerator in an airtight container to chill for several hours or overnight.
• Warm the milk, sugar, 1 cup of the heavy cream, vanilla bean paste, and salt in a medium sauce pan over low heat, stirring the mixture until the sugar is dissolved, about 10-12 minutes. Then, remove the mixture from the heat, cover it, and let it steep at rom temperature for about 30 minutes.
• Pour the remaining 1 cup of heavy cream into a large bowl, place a fine-mesh sieve on top, and set the bowl aside. Using a second large bowl, whisk the egg yolks, and then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the sauce pan, and cook over low heat until the custard thickens and coats the spoon, or about 2 minutes. Be sure to stir the mixture constantly.
• Remove the custard from the heat and strain it through the fine-mesh sieve into the bowl of remaining heavy cream to remove any lumps, and stir to combine the mixtures. Next, place the bowl of custard base in an ice bath to cool it to room temperature for about 10 minutes, stirring the base occasionally. Once cooled, cover the bowl and place it in the refrigerator to chill completely for at least 3 hours.
• When both the peaches and the custard base are sufficiently chilled, mash the peaches with a fork, add them to the custard base, and process the ice cream according to your ice cream maker manufacturer's directions.
• Enjoy your frozen custard immediately, or freeze it further for a denser texture.

CONTEST-WINNING PEACH ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

HOMEMADE FROZEN CUSTARD

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.