Tuesday, July 3, 2007

peaches and too much cream

I made a quart of peach ice cream. Used a 2:1 cream:milk ratio for the base...neadless to say it tastes as buttery as it sounds.

- Scald 1 cup Milk (2%)
- Lightly beat 4 egg yolks with just under 1 cup sugar
- Slowly beat scalded milk into yolk/sugar
- Cook until thick on low/medium heat
- Let cool a little and mix in 2 cups cream
Can be stored in fridge for some days

- Peel and cube 3 large, white peaches
- Mix with 1/2 cup sugar and half-a-lemons juice in a saucepan
- Leave it on medium heat until thick
- at some point: pulverize with potato mashing device

Just before adding to machine, mix base and peaches (also the time to add other flavors (ie:vanilla))

Next time a 1:2 ratio...we'll see

for now: eating it 3 spoonfuls at a time

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