| 309 | 310 | 311 | 312 | 313 |
| 1 | 176 | 352 | 527 | 703 |
|
Fresh Peach Ice Cream With Rainier Cherries
2
1
2
1
6
1
Tablespoon Butter
1/4 Cup Sugar
Pound Fresh peaches; peeled, pitted, and sliced
Quart Heavy cream
Egg yolks; beaten
/2 Pound Rainier cherries
Dark rum; to taste
2
Dozen butter cookies
In a large saute pan, over medium heat, melt the butter. Stir in 3/4 cup of
the sugar until it dissolves. Add the peaches and saute for 3 to 4 minutes,
or until the peaches soften. Remove from the heat and cool completely. In a
food processor, fitted with a metal blade, puree the peach mixture until
smooth. In a medium saucepan, over medium heat, combine the peach mixture
and heavy cream. Bring the mixture up to a gentle boil. Add 1 cup of the hot
cream mixture to the beaten yolks and whisk well. Add the yolk mixture back
to the cream mixture and whisk well. Continue to cook for 4 to 6 minutes, or
until the mixture can coat the back of a spoon. Remove from the heat, and
pour into a glass bowl. Press a piece of plastic wrap to the cream mixture
(this will prevent a film from forming) and cool completely. Pour the cream
mixture into a frozen ice−cream cylinder and process according to
manufacturers directions. In a medium sized bowl, combine the cherries,
remaining 1/2 cup sugar, and rum (to taste ). Mix well and allow to sit for
1
0 minutes. To serve, place a couple scoops of ice cream in each serving
bowl. Spoon the cherries over the ice cream and serve with the butter
cookies.
Yield: 6 to 8 servings
Fresh Peach Ice Cream With Rainier Cherries
283
Page
Quick Jump
|