Peach Ice Cream
Description
This luxurious Peach Ice Cream captures the essence of summer in every spoonful. Ripe peaches are pureed and blended into a rich custard base made with egg yolks and heavy cream, creating a smooth, velvety texture. The addition of crumbled amaretti cookies and a splash of amaretto adds a delightful crunch and a subtle almond note that complements the sweet fruit perfectly. It is an elegant yet approachable dessert, ideal for warm evenings, summer parties, or as a special treat after a heavy meal. While it requires a bit of patience to freeze, the result is a homemade ice cream that rivals any artisanal shop. Serve it in a shallow bowl with fresh mint leaves or extra peach slices for a beautiful presentation.Ingredients
Directions
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Toss the sliced peaches with 1/4 cup of sugar and the lemon juice in a bowl. Let the mixture stand for 30 minutes to macerate.
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Drain the peaches and puree them in a food processor until smooth. Set aside.
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In a heavy saucepan, combine the remaining 3/4 cup of sugar with 1/4 cup of water. Bring to a boil over moderate heat.
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Wash down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water. Simmer the syrup until it turns a pale golden caramel color.
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Carefully add the 1/2 cup of boiling water to the caramel (the mixture will bubble up vigorously). Simmer, stirring constantly, until the caramel is completely dissolved.
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In a small bowl, sprinkle the crumbled amaretti cookies with the amaretto. Let stand for 5 minutes to soften.
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In a large mixer bowl, beat the egg yolks until they are thick and pale in color.
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Slowly add the warm caramel syrup to the egg yolks in a thin stream, beating continuously to cook the eggs gently without scrambling.
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Continue beating the mixture until it is completely cool to the touch.
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Stir in the vanilla extract, peach puree, the cookie mixture, and the well-chilled heavy cream. Mix until well combined.
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Pour the mixture into an ice cream freezer and freeze according to the manufacturer's instructions.
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Transfer the churned ice cream to a freezer-safe container. Freeze for at least 4 hours to firm up before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 66.4kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.6g11%
- Sugars 14.3g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have an ice cream maker, you can freeze the mixture in a shallow metal pan. Stir vigorously every 30 minutes during the first few hours to break up ice crystals.
For a vegan version, substitute the egg yolks and heavy cream with coconut cream and a commercial custard powder or agar-agar thickener, though the texture will differ. Note: The original recipe contains eggs and dairy.
Ensure the caramel syrup is not too hot when adding it to the eggs to avoid scrambling; it should be warm, not boiling.
Amaretti cookies can be substituted with almond biscotti if amaretti are unavailable.
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