Brandied Peach Ice Cream
Brandied peaches are an old-fashioned dessert, once thought of as the ultimate sweet treat. Jan Valdez won a recipe contest of ours for her ice cream that incorporates a rich ice cream base flecked with tipsy pieces of fresh peaches. Tip: If your peaches aren't quite as ripe as you'd like, cut into very small pieces and soak in the brandy mixture overnight.
Yield 1 quart
Ingredients
1 cup heavy cream
1 cup half & half
1 tablespoon vanilla extract
3 egg yolks
1/2 cup sugar
1 pound ripe peaches, peeled and cut into very small pieces
1/2 cup dark brown sugar
7 1/2 teaspoons brandy
| 1 | Combine heavy cream and half & half with vanilla extract in a heavy pot over gentle heat and warm until steaming. |
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| 2 | Whisk egg yolks and sugar together in a large bowl. |
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| 3 | Temper the egg yolks by slowly adding the hot cream while whisking constantly. |
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| 4 | Return the mixture to the pot and cook over low heat 2-3 minutes, stirring constantly, until it coats the spoon. |
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| 5 | Strain through a fine mesh strainer and chill for 3 hours or longer. |
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| 6 | Meanwhile, toss the peaches with the sugar and brandy and chill for 3 hours or longer. |
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| 7 | Stir the peach mixture into the ice cream base and process in an ice cream freezer according to manufacturer's directions. |
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