Summertime Peach Ice Cream Hsc
Ice Cream/Frozen Yogurt
Light cream -OR- 1/2 cup
-Milk & 1/2 cup heavy or
Very ripe large peaches
-Avoid canned if possible
Fresh lemon juice,
Heavy or whipping cream
Combine the light cream and the milk in a saucepan, and scald. Do
not allow it to boil. Set aside.
Add 3/4 cup of the sugar to the egg yolks, and mix thoroughly with
a whisk or an electric mixer. Add the scalded cream and milk to the
egg yolk mixture, stir well, and transfer to the top of a double
boiler. Cook over simmering water until the custard lightly coats a
wooden spoon, 5 minutes.
Remove from the heat at once, pour into a cool bowl, cover with
plastic wrap, and refrigerate until the custard is cold, 35 minutes.
While the custard is cooling, peel and mash the peaches, leaving
some lumps. You should have 4 cups. Add the lemon juice, remaining
sugar, and salt. Mix. Refrigerate, covered, one hour.
When you are ready to make the ice cream, add the cream to the
custard mixture and mix thoroughly. Freeze in an ice-cream freezer
following manufacturer's directions until the custard has turned to a
soft ice cream. Stop turning, remove the cover of the container, then
add the peaches. Mix them in with a long-handled spoon, and continue
to freeze. Makes about one gallon.
The custard mixture and the peaches must be cold when freezing the
ice cream; otherwise the heavy cream will turn into buttery lumps.
_Heritage of Southern Cooking_ Camille Glenn, 1986. Workman
Publishing. ISBN 0-89480-132-5. Typos by Jeff Pruett.