August 24, 2009
As delicious as peaches are, I can never get through a whole basket of them before they cross the just-ripe threshold into the waaay-too-overripe badlands. Of course, when it’s peach season here, it makes sense to buy them by the bucket, but I needed something fun to do with all the ones I couldn’t eat in time.
It’s been forever since we’ve used our ice cream maker at home, so I decided to give the roasted peach ice cream recipe on Sticky Gooey Creamy Chewy a spin. It sounded like the perfect summer ice cream, and I loved the fact that I wouldn’t have to use any egg yolks or worrying about any of that tempering business.
The end result wasn’t quite what I was hoping for. The ice cream is nice, but if I’m going to eat ice cream, I want it to be worth every single calorie. This one is rather plain and nondescript. I didn’t add the preach preserves when I made it, and perhaps that was part of the reason the ice cream wasn’t bursting with fresh, peach flavor. I did, however, add peach schnapps to the mixture, and pretty much doubled the amount of roasted peaches that gets mixed in. I thought adding cinnamon to the brown sugar coating I roasted the peaches in would add a nice dimension to the ice cream, but I could barely taste it. Next time, I would easily double the amount of cinnamon and make sure to add the peach preserves.
I did have a little problem when it came time to mix the cream mixture in the ice cream maker…the recipe calls for whipping cream, and after just a few minutes in the machine, the mixture really started expanding, to the point where it was all overflowing out of the machine, so I had to stop the process much earlier than I should have. I don’t think this had a serious effect on the outcome of the ice cream, but it was still a bit strange…
All in all, it has an okay texture, and does have a refreshing peachy flavour, but it isn’t nearly as tasty or as summery as I was hoping it would be.
2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves (I didn’t use this)
1 vanilla bean, split and scraped (I used 1 teaspoon vanilla extract instead)
Pinch kosher salt
4-6 medium cinnamon-roasted peaches* (Because I didn’t use peach preserves, I increased this to about 10 medium roasted peaches)
1. Combine all ingredients, except the peaches, in a saucepan and place over medium heat. Attach a candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from the heat.
2. Cool the mixture, then refrigerate it overnight.
3. Freeze mixture in an ice cream machine according to unit’s instructions. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Makes 1 quart
*Cinnamon Roasted Peaches
8-10 ripe peaches
3/4 cup brown sugar
2 teaspoons cinnamon
1. Combine brown sugar with cinnamon.
2. Cut peaches in halves and pit them. Coat the cut side of the peaches in the brown sugar-cinnamon mixture and place, cut side down, on a baking sheet.
3. Bake at 400 degrees F for 20-30 minutes (or longer – bake until you see the skins of the peaches peeling off)
4. Remove peaches from pan and let cool. Be sure to save any peachy, sugary liquid from the pan!
5. Remove skins from peaches and dice. Include all juices when adding to the ice cream!
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