peach ice cream with almond crunch by ann west (Kopie)
Ice Cream
1 -2 lbs peaches nicely ripe, peeled and pitted reserving both
lemon juice
2 1/2 cups whipping cream
1/2 cup whole milk
vanilla bean or paste
5 large egg yolks
1 cup sugar
1/2 cup light corn syrup
sliced almonds
brown sugar
butter
Place the peach slices in a bowl with lemon juice. Combine peach pits and skins and add the cream and milk and vanilla (I use the so easy vanilla bean paste!) 2 tsp. Simmer these on low for 20 minutes. Then strain.
Whisk the egg yolks and sugar in a bowl and gradually mix in hot cream mixture. Return the mixture to the heat and stir the custard constantly for 7 minutes or so until the mixture starts to thicken. Strain into a bowl and mix in the corn syrup and chill until cold. (I made this the night before even)
Takes about 2/3 of the sliced peaches and puree and whisk in to the custard. Dice the remaining peaches and fold in. Transfer to your ice cream maker and use their instructions to freeze. Once done - try not to eat is all right then - and transfer to another container to freeze.
The almond crunch has not real measurements. I use about 1/2 stick butter a couple of handful of sliced almonds and about 1/4 cup brown sugar. I brown the almonds in the butter and the sugar and let it caramelize. Then remove and lay out on parchment paper (it will be hot so be careful!) Sprinkle with a little sea salt. Once cool scoop your ice cream and add some crunch.
A Texas summer in a scoop!
1 -2 lbs peaches nicely ripe, peeled and pitted reserving both
lemon juice
2 1/2 cups whipping cream
1/2 cup whole milk
vanilla bean or paste
5 large egg yolks
1 cup sugar
1/2 cup light corn syrup
sliced almonds
brown sugar
butter
Place the peach slices in a bowl with lemon juice. Combine peach pits and skins and add the cream and milk and vanilla (I use the so easy vanilla bean paste!) 2 tsp. Simmer these on low for 20 minutes. Then strain.
Whisk the egg yolks and sugar in a bowl and gradually mix in hot cream mixture. Return the mixture to the heat and stir the custard constantly for 7 minutes or so until the mixture starts to thicken. Strain into a bowl and mix in the corn syrup and chill until cold. (I made this the night before even)
Takes about 2/3 of the sliced peaches and puree and whisk in to the custard. Dice the remaining peaches and fold in. Transfer to your ice cream maker and use their instructions to freeze. Once done - try not to eat is all right then - and transfer to another container to freeze.
The almond crunch has not real measurements. I use about 1/2 stick butter a couple of handful of sliced almonds and about 1/4 cup brown sugar. I brown the almonds in the butter and the sugar and let it caramelize. Then remove and lay out on parchment paper (it will be hot so be careful!) Sprinkle with a little sea salt. Once cool scoop your ice cream and add some crunch.
A Texas summer in a scoop!
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