Monday, May 30, 2011
Peach Brown Sugar Ice Cream
We started seeing peaches at the store here a few weeks ago, so I was finally able to try one of the recipes about which I had been talking. I adapted it from Dessert First. I used coconut milk instead of cream, as I usually do. The original instructions say to thinly slice the peaches, but they should really be cut into tiny cubes– I ended up mashing mine once they were cooked. Use pasteurized eggs if you don’t want to bother with a thermometer (that’s what I do now). The ice cream took longer to freeze than most, but once it did, it was a hit. This recipe makes about 2 quarts of ice cream.
4 ripe peaches (about 2 lbs)
½ cup sugar
1 Tbsp lemon juice
1 ½ cups lactose-free milk
¾ cup brown sugar, divided
3 large eggs
1 can (14 oz) coconut milk
1 tsp vanilla extract
Peel and cut the peaches into small pieces. Place in a medium saucepan and combine with the sugar and lemon juice. Cook for about 15 minutes on medium heat. Remove from heat and let cool to room temperature.
Combine the milk and ½ cup light brown sugar in a medium saucepan and heat on medium over stove until bubbles form around the edges.
Meanwhile, whisk the eggs and remaining sugar together in a medium bowl. Place the coconut milk in a separate large bowl.
Pour the hot milk into the eggs in a steady stream, whisking constantly to temper the eggs. Pour the mixture back in the saucepan and place back on stove. Cook on medium-low heat, whisking constantly, until mixture thickens slightly and coats back of a spoon. Do not overcook (it will look curdled and you will have to start over).
Strain mixture into the coconut milk and stir to combine. Add vanilla and stir to combine. Chill in an ice bath until it reaches room temperature. Stir in the peaches and chill mixture in refrigerator at least a few hours or overnight.
Freeze in ice cream maker per manufacturer’s instructions.