WHITE PEACH AND BOURBON VANILLA ICE-CREAM
No ice cream maker? Toss cubes of frozen bourbon-spiked peach custard into a food processor and watch as it whips into a creamy, scoopable dessert with ease.
Provided by Donna Hay
Categories HarperCollins Dessert Frozen Dessert Ice Cream Peach Bourbon Milk/Cream Soy Free Peanut Free
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place the water and sugar in a large saucepan over high heat, bring to the boil and stir until the sugar is dissolved. Add the peaches, cover with a round of non-stick baking paper and weigh down with a small plate to submerge. Reduce the heat to medium and cook for 15-20 minutes or until soft. Drain the peaches, reserving the syrup. Allow to cool slightly before peeling. Refrigerate half the peaches for 1-2 hours or until cold. Cut the remaining peaches in half, discarding the stones, and place in a food processor. Process until smooth and refrigerate until cold.
- Place the milk, cream and vanilla in a medium saucepan over high heat and stir until just boiling. Remove from the heat and set aside. Place the egg yolks and extra sugar in a large bowl and whisk until well combined. Gradually pour the milk mixture into the egg mixture, whisking to combine. Return the mixture to the saucepan over low heat and cook, stirring, for 8 minutes or until the custard is thick and coats the back of a spoon. Transfer to a large bowl, cover with plastic wrap and refrigerate for 1-2 hours or until cold.
- Add the bourbon and the peach puree to the custard and whisk to combine. Pour into a metal (not glass) brownie pan. Freeze for 8 hours or overnight until set.
- Cut the ice-cream into squares. In batches, place the squares in the cleaned food processor and process until smooth. Return the mixture to the tin and freeze for 1 hour or until firm.
- Scoop the ice-cream into serving bowls. Drizzle with the reserved peach syrup and sprinkle with the amaretti. Serve with the whole poached peaches.
SIMPLE VANILLA ICE CREAM
The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten - straight from the machine). It requires no eggs either, which means no custard, so it's much simpler to make. The recipe even works with skim milk, if not quite as brilliantly. With skim milk or half-and-half, this is a much less fat-laden ice cream than one made with six eggs.
Provided by Mark Bittman
Categories ice creams and sorbets, dessert
Time 20m
Yield 1 generous pint
Number Of Ingredients 5
Steps:
- Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
- In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
- If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
VANILLA PEACH SYRUP
I can peaches every year, and did a little experiment with the leftover peaches. My husband loves this on waffles. Tastes great over ice cream, too.
Provided by WatkinsLady
Categories Low Protein
Time 1h30m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Combine peach puree, sugar and lemon juice in kettle.
- Bring to a boil.
- Simmer 5 minutes.
- Add vanilla.
- Pour into hot jars and seal.
- Process in boiling water bath for 20 minutes.
Nutrition Facts : Calories 477.8, Fat 0.5, Sodium 0.3, Carbohydrate 121.2, Fiber 3.2, Sugar 118.2, Protein 2
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