Fresh Peach and Leatherwood Honey Ice Cream Recipe
Adapted from Patricia Wells’s book, "The Paris Cookbook"
, (Harper Collins, 2001).
It is summer, and peaches are coming. Is there a better way to enjoy them in the heat of the day than as ice cream? Especially the mushy ones. I prefer non-custard style ice cream -- it is lighter and "fresher". And I like the balance of a more herbaceous honey - like Tasmanian Leatherwood Honey. But you can also use a more floral honey, like
Macadamia Nut Honey.
1 cup whole milk
2 fresh plump vanilla beans
2 cups heavy cream - the fresher the better
1/2 c. Tasmanian Leatherwood honey
4 medium peaches - halved, pitted and chopped. The riper the peaches the better. (I prefer to keep the peach skin on, but you can also blanch and skin the peaches before halving and chopping.)
1. Flatten vanilla beans and cut lengthwise. Scrape out seeds with a small spoon. Place seeds and pods in a large saucepan, and add the cream, milk and honey and stir until honey is dissolved. Heat over moderate heat, stirring from time to time, until tiny bubbles form around the edges of the pan -- about 3 to 4 minutes.
2. Remove pan from heat and let sit, covered, for an hour.
3. Refrigerate covered until completely chilled.
4. Remove vanilla pods, and stir mixture again to blend. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
5. When the ice cream is about half way done and has a soft-serve consistency, add the peaches and continue turning to incorporate.
6. Spoon the finished mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Yield: Makes about 1 quart
Category: dessert, ice cream, recipe
Keywords: honey, peaches, cream, recipe