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Poslfit Recipes: Peach Ice Cream
450 g (1 lb.) of ripe, fresh peaches (4 medium-sized ones, see note), peeled, pitted, diced
55 g (¼ c.) sugar
1 g (¼ t.) salt
300 g (1¼ c.) whole milk
5 g (½ T.) flour
2 large eggs (105 g)
70 g (⅓ c.) additional sugar
240 g (1 c.) whipping cream (35% fat)
zest and half the juice of a lemon (25 g)
Place the peaches in a large mixing bowl, and mix with the first
quantity of sugar and the salt. Let it sit for at least an hour at room
temperature to osmose out the peach juice, which is an essential
flavouring of the ice cream custard.
Beat the rest of the sugar into the eggs until slightly thickened
and pale yellow, then beat in the flour.
Heat the milk to 80°C (170°F) in a small saucepan, whisking
constantly. You can do this at very high heat if you have the nerve
and attention, or at moderate or low heat if you do not.
Pour the milk into the eggs slowly, while whisking the eggs to
distribute the heat quickly and minimize curdling.
Pour the whole custard back into the pot and bring back to 80°C
(170°F). Remove immediately from heat, and set aside to cool
Lift the peach pieces out into a food processor and strain the
custard into the juice. Discard or eat the solid bits that get
strained out. Add whipping cream, lemon juice, lemon zest, mix
everything thoroughly together.
Feel free to taste it at this point: it should taste like very sweet, melted
peach ice cream.
Place in freezer for about an hour, monitoring temperature occasionally
and stirring. Try to get the temperature down to about 4°C (39°F),
to save time later in the ice cream maker. If it gets much lower than that,
and gets too solid, let it warm back up a bit.
Process in ice cream maker according to manufacturer’s ingredients.
Place soft ice cream in a freezer for an hour or two to set, and bring out
to warm back up several minutes before serving.