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La Belle Cuisine
Amaretto Peach
Ice Cream
Gourmet Archives
1 1/2 pounds peaches, peeled,
pitted, sliced
1 cup sugar
2 tablespoons fresh lemon juice
1 cup crumbled amaretti cookies
3 tablespoons Amaretto
6 large egg yolks
2 teaspoons vanilla extract
2 cups well-chilled heavy cream
In a bowl toss peaches with 1/4 cup sugar and lemon juice and
let
mixture stand 30 minutes. Drain mixture and purée peaches in
a food processor.
In heavy
saucepan combine the remaining 3/4 cup sugar with 1/4 cup
water, bring mixture to a boil over
moderate heat, washing down the
sides of pan with a pastry brush dipped in cold water, and
simmer the
syrup until it is a pale golden caramel. Add 1/2 cup boiling water
carefully
(mixture will bubble vigorously) and simmer mixture,
stirring, until caramel is dissolved.
In a small bowl sprinkle the cookies with Amaretto and let them stand
5 minutes. In a
large bowl with electric mixer beat egg yolks until they
are thick and pale, add syrup in
a stream, beating, and beat mixture
until cool. Stir in vanilla, peach purée, cookie
mixture and cream.
Freeze the mixture in an ice cream maker according to the
manu-
facturer's directions. Makes about 2 quarts.
Featured Archive Recipes:
Amaretto Ice Cream, Melissa's Famous
Best Peach Ice Cream
Peach Ice Cream with Vanilla- Scented Peaches
We All Scream for Ice Cream
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