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La Belle Cuisine
The Best Peach Ice Cream
Summer Fruits: a Country Garden Cookbook
by Edon Waycott
"Save your ripest and most aromatic peaches for this old-fashioned
summer treat. Because the peaches are puréed instead of chopped,
you wont bite into an icy piece of fruit. For variety, add 2 table-
spoons minced candied ginger during the last 5 minutes of freezing."
2 cups half-and-half
1 high-quality, moist, supple vanilla bean
2 pounds (8 to 10) ripe peaches
1 1/2 cups granulated sugar
4 egg yolks
In a medium-sized saucepan over high heat, scald the half-and-half.
move from heat. Split the vanilla bean, scrape out seeds and add them
with the bean
to the cream. Cover and allow mixture to steep for 1 hour.
Meanwhile, peel, pit and slice the peaches and place them in a
large bowl. Toss with 1 cup of the sugar and allow to macerate for 1 hour, then purée
them in a food processor or blender.
Remove the vanilla bean from the cream and gently reheat the cream.
In a small bowl, whisk together the yolks, 1/2 cup of sugar and the salt. Pour a little of
the warm cream into the yolks, then pour the mixture back into the cream. Cook over
moderate heat, stirring constantly, until it is thick enough to coat a spoon. Remove from
the heat, pour the custard through a wire-mesh strainer into a bowl, stir in the peach
purée and cover and refrigerate for several hours or overnight. Freeze in an ice-cream
maker according to
the manufacturers directions. Makes 1 generous quart.
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