Country Quilt and Peaches
Art Print
Krupinski, Chris
Buy at AllPosters.com

La Belle Cuisine - More Dessert Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Peach Ice Cream with Vanilla-Scented Peaches

"My advice to you is not to inquire why or whither,
but just enjoy your ice cream while it's on your plate."
~ Thornton Wilder

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Peach Ice Cream with
Vanilla-Scented Peaches
Bon Appetit August 1995

Ice Cream:
1 1/2 pounds peaches, peeled, pitted, sliced;
peels and pits reserved
2 tablespoons fresh lemon juice
2 cups whipping cream
1 cup milk
A 1-inch piece vanilla bean, split lengthwise
4 large egg yolks
3/4 cup granulated sugar
1/2 cup light corn syrup

Peaches:
A 2-inch piece vanilla bean, split lengthwise
1/4 cup dry white wine
3 tablespoons sugar
4 peaches, peeled, pitted, sliced

For ice cream: Place peach slices in large bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean
in heavy large saucepan and bring to simmer. Reduce heat to very low
and barely simmer 20 minutes. Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually
whisk in hot cream. Return mixture to same saucepan; stir over medium-
low heat until custard thickens and leaves path on back of spoon when
finger is drawn across, about 7 minutes (do not boil). Strain into bowl.
Mix in corn syrup. Chill custard until cold. Purée the peach slices in processor. Add 1 cup custard; blend until smooth. Whisk this mixture
into remaining custard. Transfer to ice cream maker. Freeze according
to the manufacturer's directions. (Can be made 2 days ahead.)
For peaches: Scrape seeds from vanilla bean into heavy small saucepan;
add bean. Add wine and sugar and stir over low heat until sugar dissolves. Increase heat and bring to boil. Pour syrup into medium bowl; refrigerate until cold. Add peaches to syrup and toss to coat. Serve ice cream with peaches. 8 servings.
 

Index - Miscellaneous Desserts
Index - Fruit Recipe Archives
Recipe Archives Index