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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fresh Peach Ice Cream

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fresh Peach Ice Cream Empty Fresh Peach Ice Cream

    Post by Lobo Thu 04 Feb 2016, 10:05 pm

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    Fresh Peach Ice Cream
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    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Servings: 8
    For the best possible flavor, use only the ripest, juiciest peaches for this summertime treat. To peel peaches, cut a shallow X on the blossom end of each one, then immerse in a pot of boiling water for about 30 seconds. Using a slotted spoon, transfer to a work surface. When cool enough to handle, slip off the skins with your fingertips or a small, sharp knife.






    • 240

    Ingredients:


    • 2 cups peeled, pitted and finely chopped
        ripe peaches
    • 1/2 cup sugar
    • 1/4 cup light corn syrup
    • 1 1/2 cups half-and-half
    • 1 cup heavy cream
    • 4 egg yolks
    • 1/2 tsp. vanilla extract

    Directions:

    In a saucepan over medium heat, combine the peaches, 1/4 cup of the sugar and the corn syrup. Cook, stirring, until the sugar melts and the peaches are heated through, 3 to 5 minutes. Pour into a large bowl and set aside.

    In the same saucepan over medium-high heat, combine the half-and-half and 1/2 cup of the cream, bring to a simmer and remove from the heat. In a metal bowl, whisk the egg yolks and the remaining 1/4 cup sugar until blended. Gradually pour the hot cream mixture into the yolk mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.

    Pour the custard through a fine-mesh sieve into the peach mixture. Transfer three-fourths of the mixture to a food processor or blender and puree until smooth. Pour the puree back into the remaining peach mixture. Add the vanilla and the remaining 1/2 cup cream and whisk to blend. Refrigerate for about 1 hour.

    Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Serves 8.
    Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia (Time-Life Books, 1996).

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