Image by karlo via FlickrFrom Denny: It's been too hot to run the computer today so am late getting out my posts. Was able to get out a few this morning and the rest had to wait until it got cooler. Will be glad when fall comes! :)
In this heat all I think about are cooling foods - and ice cream sure is a treat! Enjoy this wonderful recipe as he gives lots of tips in this recipe. It's as if he is standing next to you, walking you through the recipe.
Fresh Peach Ice Cream
From: Ray Sonnier of Baton Rouge, Louisiana
Yield: 1 gallon. This is rich but good!
2-1/4 cups sugar
3/4 teaspoon salt
1-1/2 Tablespoons flour
6 extra large eggs
3 cups whole milk
2 cups half-and-half
1 (13-ounce) can evaporated milk
1-3/4 cups heavy whipping cream
1 teaspoon vanilla
3 cups chopped fresh or frozen peaches
1 cup sugar
1. In mixer, combine sugar, salt and flour. Add eggs, one at a time, beating after each addition. Blend well. Add milk, half-and-half and evaporated milk. Blend well.
2. Boil water to add to outer pan of double boiler. Add custard to inner pot. Heat water to boiling and stir custard as it heats up until thickened. Stir often with whisk to prevent lumps. Add whipping cream and vanilla, stir and cool in cool water in sink. Stir periodically to prevent skimming.
3. Use 3 cups of fruit. Peel and cut peaches into small pieces in a bowl. Add 1 cup sugar and microwave for about 2-1/2 minutes. Skip the microwaving if fruit is very ripe, but I would let fruit and sugar sit for about 1 hour.
4. Pour custard and fruit into freezer container with paddles inserted. Refrigerate or cool in ice water for several hours if possible.
5. Freeze until firm.
Note: This recipe works well in a 4-quart ice cream freezer. I adapted this recipe as best I could remember for a smaller freezer — my mother had a 1-1/2-gallon freezer.