Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
While this ice cream is delicious on its own, it also makes memorable peach ice-cream sandwiches when layered between ginger-scented cookies.
- Yield: Makes 6 cups
Source: Martha Stewart Living, July/August 1995
- 5 large ripe peaches (about 2 pounds)
- 4 teaspoons freshly squeezed lemon juice
- 1 3/4 cups sugar
- 2 tablespoons peach schnapps
- 2 1/4 cups milk
- 2 2/3 cups heavy cream
- 8 large egg yolks
- 1 pinch of salt
- 1 teaspoon vanilla extract
Bring a large saucepan of water to a boil. Meanwhile, prepare an ice-water bath; set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and cool in ice-water bath.
Peel and pit peaches, reserving skin and pits. Slice each peach into 10 wedges, place in a nonreactive saucepan, and stir in lemon juice and 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until peaches are tender and liquid has thickened slightly, 10 to 15 minutes. Let cool.
Stir peach schnapps into peach mixture. Transfer to the bowl of a food processor, and pulse to a chunky puree, 10 to 15 pulses; set aside.
In a large saucepan set over high heat, bring milk, cream, peach skins, and pits to a boil. Reduce heat to medium low; simmer 5 minutes. Cover, and let stand 15 minutes.
Meanwhile, in an electric mixer fitted with the whisk attachment, combine egg yolks, salt, remaining sugar, and vanilla. Beat at medium-high speed until mixture is thick and pale yellow, about 3 minutes.
Strain milk mixture into egg mixture; discard solids. Beat at low speed to combine. Cook over low heat, stirring, until mixture coats the back of a wooden spoon, 3 to 5 minutes. Pass through a sieve into a bowl set in ice-water bath. When chilled, stir in peach puree. Freeze in an ice-cream maker according to manufacturer's instructions, in 2 batches if necessary. Store in an airtight plastic container in the freezer for up to 1 week.