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Peach Ice Cream with
Vanilla-Scented Peaches



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Heritage, Still Life with Peaches
Heritage, Still Life with Peaches
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La Belle Cuisine


Peach Ice Cream with
Vanilla-Scented Peaches

Bon Appetit August 1995

Bon Appetit - One Year Subscription 

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

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.

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