Last night's dinner was barbequed chicken and roasted ears of corn, with cucumbers in dilled sour cream followed by Michael's favorite flavor of ice cream, homemade peach.
It takes a little time to make this recipe but it's actually best to mix it up the day before (or early in the morning), allowing it to be thoroughly chilled before churning. The work is worth it!
Peach and Earl Grey Ice Cream
½ cup sugar
1 cup water
1 earl grey teabag
4 cups (7 small to medium) ripe peaches, peeled, cut in 1/2” dice
2 cups half & half
4 earl grey teabags
5 egg yolks
½ cup sugar
1 cup heavy cream
Combine ½ cup sugar and 1 cup water in a medium pot and bring to a simmer until sugar is dissolved. Add 1 Earl Grey teabag, remove from heat and allow to steep until needed.
While the tea syrup is steeping, peel and dice the peaches.
Remove the teabag from the syrup, stir, and add diced peaches. Bring to a low simmer and cook until the peaches are just tender.
Drain the peaches, reserving the syrup for another use. The peaches will have cooked down to a generous 2 cups. Puree 1 cup of the dice peaches. Set aside the puree and the diced peaches in separate bowls.
Wash out the pot and pour in the 2 cups of half & half. Bring just to a simmer and add 4 Earl Grey teabags. Remove from heat and allow to steep at least 10 minutes.
Meanwhile combine the egg yolks and sugar and beat until the yolks are thick and pale.
Remove the teabags from the half & half, squeezing to get the tea and liquid out of the bags and into the pot. Stir.
Beat the milk into the eggs in a slow stream.
*Sorry, no pictures of those steps, I just don't have enough hands!*
Return the milk/egg mixture to the pot and add the peach puree. Stir continuously until the mixture thickens just slightly and coats the back of a spoon. Remove from heat, transfer to a small container, and chill until cool.
When the peach mixture has cooled, whip the cream until it has doubled and you have soft peaks.
Fold first the diced peaches,
and then the whipped cream into the peach mixture.
Freeze according to your ice cream maker’s instructions or cover and place in the freezer, stirring every few hours to break up the ice crystals.
We each had a
somewhat large bowl and I think if we hadn't already made little piggies of ourselves at supper we might have gone back for more! I didn't go there but I'm thinking a little bit of chocolate ganache drizzled over top wouldn't be amiss!