Best Farm Stand Peach Ice Cream Recipes
PEACH CUSTARD ICE CREAM
This is the most delicious peach custard ice cream I have tasted- My niece made this for us when we visited her in Canada, she was kind enough to give me the magazine with this recipe - Bon Appetit Magazine -2002. This recipe has a thick puree of fresh peaches added to the rich custard ice cream base. This recipe can be made...
Provided by Pat Duran
Categories Other Desserts
Time 3h10m
Number Of Ingredients 13
Steps:
- 1. Custard: Bring 1 cup of the cream, all the half and half and 1/2 cup of the sugar to a simmer in a medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves a path on back of spoon when finger is drawn across, about 4 minutes(DO NOT BOIL). Strain into bowl. Refrigerate custard until cold, about 3 hours.
- 2. Place peaches, corn syrup, 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and the 1/2 cup remaining cream. Process custard in ice cream maker according to manufacturer's instructions. DO AHEAD ice cream can be made 3 days ahead, cover and freeze. Can serve this as is or with the Compote.
- 3. For Compote: Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
FARM-STAND PEACH ICE CREAM
Throughout the South, but especially along rural strips of highway, you'll find a plethora of roadside farm stands advertising their homegrown wares with colorful, hand-painted wooden signs. I love these quirky little catchall stands, where you're almost as likely to encounter folk art or a mini petting zoo as you are watermelons and eggs. If you're lucky, you can also find some of the best peach ice cream you'll ever eat-creamy, cold, and ultrafresh. I like to think my version, which makes the most of sweet, sun-ripened fruit, is just as tasty.
Yield makes about 2 quarts / serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the half-and-half, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat and discard the vanilla bean.
- Place the egg yolks and 1/2 cup of the sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Slowly whisk about 2 cups of the half-and-half mixture into the yolks to temper the eggs. Whisk the yolk mixture back into the pan with the half-and-half mixture and cook over very low heat, whisking constantly, for 5 to 7 minutes, until thick. The custard should coat the back of a spoon and hold a line drawn with your finger.
- Whisk in the butter until melted, then remove from the heat and let cool. Transfer the custard to an airtight plastic container and refrigerate for at least 4 hours or overnight.
- Place the peaches in a large bowl and toss with the remaining 1/2 cup sugar and the salt. Let sit for at least 30 minutes, until the fruit releases its juices and the sugar is no longer grainy. Cover and refrigerate for about 1 hour.
- Pulse the peaches in a blender or food processor five or six times, until smooth but still slightly chunky. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions. Add the peaches for the last 5 minutes of churning. Scoop and serve.
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