The Ingredients Are Below
Heavy Cream and Milk: This is the classic base of the custard, and generally, it is a 2-1 ratio of heavy cream to milk. Buying high-quality cream and milk will make your ice cream 1 million times better! Just remember, every bit of this recipe is pure, so you’ll achieve the best taste with the best possible products. I love grass-fed milk, but this is an acquired taste.
Sugar: Normally, I use palm sugar for all my recipes, but for this recipe, I don’t use it as it will turn the color of the custard a slight brown color. Instead, I use a high-quality organic white cane sugar.
Salt: Using a high-quality Kosher salt is an absolute MUST for all cooking and baking! It will provide a better final product!
Egg Yolks: I like to use the most organic eggs or fresh farm eggs that I can find. This ice cream base relies heavily on the egg yolks as binders for the custard and will make the ice cream extra thick and creamy.
Peaches: It is best to make this ice cream when your peaches are ripe and juicy! They provide most of the flavor for this recipe.
HEATING THE CREAM AND MILK
- It is important to heat the cream and the milk just until bubbles start to form.
- If you leave this mixture on the heat unattended and too long, the bottom of your pan will become scorched, and the mixture will burn and bubble over onto your stove.
TEMPERING THE CREAM/MILK MIXTURE WITH THE EGG YOLKS:
- Combing the hot cream/milk mixture with the cold egg yolks is one of the most crucial steps in custard making.
- If you add the hot cream/milk mixture all at once or too quickly into the egg yolks, they will cook and become scrambled eggs.
- Instead, you want to slowly incorporate the hot mixture into the cold eggs equaling out both temperatures.
- This is called TEMPERING!
BRÛLÉEING THE PEACHES:
- If you have a kitchen blowtorch, you can use this instead of the sauté pan to brûlée your peaches.
- Cover the peach halves’ flesh side with sugar and then use your torch to scorch the sugar until caramelized.
- If you do not have a blowtorch, proceed with the recipe’s instructions, which is to caramelize the peaches with sugar in a sauté pan.
ICE CREAM MACHINE OR NO ICE CREAM MACHINE
- If you have an ice cream machine, it will churn the custard and create a creamier and fluffier consistency.
- However, it’s okay if you do not have one as well. The taste will still be the same, but the consistency will be a bit different. The non-ice cream machine product will be denser and won’t have the “light and airy” feel that the churned ice cream machine product will have.
Brûléed Peach Ice Cream
Peach Ice Cream
- 2 cups heavy cream
- 1 ½ cups milk
- 1 cup sugar separated into ¾ and ¼
- 1 pinch salt
- 5 large egg yolks
- 6 peaches, pitted and halved
- Peach Ice Cream
- If using an ice cream machine, place your bowl base into the freezer for 1 hour before starting the custard.
- Place the heavy cream, milk, and ¾ cup sugar into a medium saucepan over moderate heat and heat just until it starts to bubble and the sugar dissolves, about 3 minutes.
- In a separate bowl, whisk the egg yolks.
- Slowly, ladle small portions of the hot cream mixture into the egg yolks whisking the entire time until it is all one mixture.
- Return the incorporated mixture into the saucepot and place over moderate-low heat and continuously whisk until the mixture has thickened into a custard. This should take about 4-6 minutes of constant whisking.
- The mixture should be thick enough that it coats the back of a spoon. Take the custard off the heat and reserve.
- Sprinkle the peach halves (the flesh side) with the ¼ cup sugar and place them down into a hot sauté pan over moderate heat. Cook the peaches just until the flesh side is browned and caramelized about 2-3 minutes.
- Remove the peaches from the pan and puree in a food processor until smooth.
- Fold the pureed peach mixture into the reserved custard base.
- Place the peach custard into your ice cream base and proceed with your ice cream machine’s directions. Or, place custard into a baking dish and place into the freezer until set.