Recipe - Peach Ice Cream-Martha Stewart Living

ICE CREAM
1 One half pound Peaches; peeled, pitted,
cut or sliced up ; peels and pits
reserved
2 tablespoon Fresh lemon juice
2 cup Whipping cream
1 cup Milk; (do not use lowfat or
nonfat)
1 Piece vanilla bean; 1",
split lengthwise
4 lg Egg yolks
Three fourths cup Sugar
One half cup Light corn syrup

PEACHES
1 Piece vanilla bean; 2",
split lengthwise
One fourth cup Dry white wine
3 tablespoon Sugar
4 Peaches; peeled, pitted,
cut or sliced up

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 mediumlow 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. Puree peach slices in processor. Add 1 cup
custard; blend until smooth. Whisk into remaining custard. Transfer to ice
cream maker; process according to manufacturer's instructions. Transfer to
covered container and freeze. (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.

Source: Bon Appetit (8/95)
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Apr 6, 1998