French-style peach ice cream, two-bowl method
Adam Ragusea · ♥ 165.6K likes · 5.4M views · 9 min video
Read about ice cream and gelato in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp vanilla
- 6 whole egg yolks
- ¾ cup sugar
Separate six egg yolks; whisk about half the sugar into them.
- 1 pint cream
Bring the remaining sugar, the cream and a pinch of salt to a simmer in a small pot.
- salt
Drizzle the hot cream slowly into the yolks, whisking; return everything to the pot and simmer a few more minutes until it thickens a bit.
- 1 cup cold milk
Off the heat, stir in the vanilla and the cup of cold milk.
Strain into another bowl, optional, and cool completely; the custard must be made many hours in advance.
- 3–4 whole peaches
Peel the peaches, cut the flesh off the pits, chop, and toss with some sugar and a little lime juice; let sit about an hour.
- sugar
- lime juice
Smash with a fork to no bigger than a coarse grind and chill; before churning, squeeze as much of the peach juice as possible into the custard.
- crushed ice
Chill the bowls 10 to 15 minutes; fill the big bowl with ice, stir in roughly one part salt to four parts ice, nest the inner bowl.
- 1 parts salt
- 4 parts crushed ice
Beat the custard about 10 minutes until as cold and fluffy as it gets.
Freeze the whole rig an hour, then beat a few minutes to deflate; stop when it starts to melt.