There’s nothing I love more than peach cobbler in the summertime, except for maybe blackberry cobbler or blueberry cobbler or strawberry cobbler or… You get my drift.
The thing about peaches more than any other fruit though, is that they screeeeeeeam summer, big time. Like, late, lazy, almost-back-to-school summer. After a recent local haul, I felt like I had to make something in addition to a cobbler. To go with the cobbler.
I mean, peach cobbler’s pretty darn good on its own … it’s SO much better with a delicious scoop of creamy ice cream on the side.
I scoured my normal slew of chefs to find a recipe I wanted to use for inspiration, not being a regular ice cream maker myself. Ultimately, I settled on Tyler Florence’s Vanilla Bean Ice Cream Base to get started (though it’s hard not to go with an Alton classic). Tyler is, after all, one of my old faves from the Food Network. The positive reviews of this ice cream are endless, and the custard style sounded like the creamy, dense ice cream I like best.
Peach Ice Cream
With my goal of a peach ice cream at hand, I had to make a few (just a few) alterations:
I halved the recipe to yield two quarts of ice cream instead of a gallon, and I added one teaspoon of pure vanilla extract and the skins of four peaches to the cream mixture prior to the letting it steep. And unlike Tyler, I used my KitchenAid stand mixer with a whisk attachment instead of hand-whisking the egg yolks. (Why not, right?)
I also diced four peeled peaches, mixed them with a half-cup of sugar, and then set them in the fridge to macerate overnight. Next morning, I separated the peaches from the juice and made a reduction to thicken. I then swirled the peach juice reduction into the ice cream once it firmed up in the machine. The peach chunks were added last. Mmm…
I left the cream mixture to set in the fridge over night, which is supposed to yield the creamiest and richest version of this recipe, according to Tyler. And, it turned out fantastic! Especially with peach blackberry cobbler…
[i][b]For the ice cream base:[/b][/i]
- 5 cups heavy cream
- 2 1/2 cups whole milk
- 1/8 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 vanilla bean
- 1 teaspoon vanilla extract
- 12 large egg yolks
- Skins from 4 peaches
[b][i]For the peaches:[/i][/b]
- 4 peaches, peeled and diced (save the skins)
- 1/2 cup granulated sugar
For the ice cream:
- Combine the cream, milk, salt, peach skins, vanilla extract and 3/4 cups of the sugar in a large pot. Split the vanilla bean down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor.
- Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar—about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the peach and vanilla flavors.
- In the meantime, combine the egg yolks in a mixer fit with a whisk attachment, and blend them lightly. Gradually add the remaining 3/4 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow—about 6 minutes.
- Using a large ladle or measuring cup, temper the eggs by gradually whisking in about a cup of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes—do not let boil!
- Pour the vanilla custard through a fine strainer into another pot and chill completely in a sink full of ice, stirring off and on for about 1 hour. Then, let the ice cream base sit covered overnight in the refrigerator before churning in an ice cream maker. Start the peach reduction (recipe below).
- The next morning, divide the ice cream into 2 quarts, adding diced peaches to each. Churn each in an ice cream maker according to manufacturer's directions. When it's nearly done, drizzle in the peach juice reduction, and then keep churning until the ice cream is the consistency of "soft serve." If you want a harder scoop, transfer the ice cream to plastic containers and freeze it overnight.
For the peach juice reduction:
- Combine the diced peaches with 1/2 cup granulated sugar in bowl. Cover the bowl tightly and let it sit overnight in the fridge while the cream is resting.
- The next morning, strain and reserve the peach juices, and set the juices over medium heat on the stove, until they start to simmer, stirring occasionally. Continue to cook and stir for 5 to 10 minutes, or until the juices have reduced by half. Be careful not to let the it burn! Set it in the fridge to cool while you prep the rest of the ice cream to churn.
Adapted from Tyler Florence's Vanilla Bean Ice Cream Base.
This post was originally published in 2010.