Peach Ice Cream
NOTE: Depending
on how firm the peaches are, see figure 25 or 26 for tips on removing the skins. Firm
peaches may be used in this recipe, but they should be sweet and
flavorful. Peach-flavored liqueur or brandy intensifies the fruit
flavor in this lightly perfumed ice
cream.
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
3 large egg yolks
3 medium peaches (about 1 pound), peeled, pitted (see figures 25 and 8), and cut into 1/2-inch dice
2 tablespoons peach-flavored liqueur
1 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, adding 1/4 cup sugar to milk-cream mixture and beating another 1/4 cup sugar with egg yolks. While custard is chilling, place peaches and their juices along with remaining 1/4 cup sugar in large skillet. Cook over medium heat, stirring frequently, until juices thicken and caramelize, about 15 minutes. Stir in liqueur and cook another 2 minutes. Remove pan from heat and chill peach mixture. Add vanilla to chilled custard and churn as directed. Add fruit mixture to ice cream about 1 minute before churning is completed.