ICE CREAM: This is a nice ice cream to make and to serve when peaches are ripe and delicious in the summer time

PEACHES & CREAM ICE CREAM:

 

 

 

 

2 ½ lbs. ripe peaches, peeled and roughly chopped                

2 tbsp. brandy

1 cup whipping cream

½ cup each milk & half-and half cream                                                                     

4 egg yolks

1 whole vanilla bean split lengthwise                                      

6 tbsp. each dark brown sugar & light brown sugar

1 cup Crème Fraiche; see below, optional                                          

 

 

 

Place peaches in a large bowl and sprinkle with brandy. Let marinade at least 1 hour at room temperature, or cover and chill in refrigerate overnight.  In a food processor or blender, puree peaches.

 

In a large saucepan, combine cream, milk and half-and-half. Scrap vanilla seeds into the milk mixture, then add in the  whole bean. Bring mixture to a simmer over moderate heat; then remove from heat.  Take out vanilla bean and reserve it. 

 

Whisk egg yolks and sugar together in a saucepan.  Add hot milk mixture to egg mixture gradually, whisking constantly. Cook mixture over moderate heat, stirring constantly with a wooden spoon, until it visibly thickens and coats the spoon.  Remove from heat, strain through a fine sieve into a bowl set over ice. Return vanilla bean to mixture and let it infuse until mixture is completely cold.

 

Discard vanilla bean and stir in puree peaches along with Crème Fraiche. Cover and chill at least 6 hours or overnight. Transfer mixture to an ice cream freezer if available and freeze it until solid. Or put mixture into a metal container and freeze in the freezer until mushy. Beat with hand-held electric beater until smooth to break up ice particles and freeze again until firm.  Serve with creme fraiche if preferred.

 

 

CREME FRAICHE:

 

    1 cup whipping cream

    2 tbsp. buttermilk

 

 

Mix ingredients together in a glass jar. Cover with lid and let stand at room temperature for 8 to 24 hours. It is ready when the cream becomes thickened. Refrigerate until needed. Stir mixture well before using.