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Heritage, Still Life with Peaches
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La Belle Cuisine
Peach Ice Cream with
Bon Appetit August 1995
Bon Appetit - One Year Subscription
1 1/2 pounds peaches, peeled, pitted,
peels and pits reserved
2 tablespoons fresh lemon juice
2 cups whipping cream
1 cup milk
A 1-inch piece vanilla bean,
4 large egg yolks
3/4 cup granulated sugar
1/2 cup light corn syrup
A 2-inch piece vanilla bean,
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
low heat until custard thickens and leaves path on back of spoon when
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
manufacturer's directions. (Can be made 2 days ahead.)
For peaches: Scrape seeds from vanilla bean into heavy small
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.
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