Friday, June 26, 2009

Peach Ice cream


1 1/4 c cream
4 egg yolks
3/4 c sugar
500g peaches
1 tbsp lemon juice
2 tbsp sugar,(extra)

  • Heat cream in a pan till almost boiling and remove from heat.
    Beat egg yolks and sugar in a medium bowl till thick and pale. Add the hot cream gradually and beat constantly.
  • Return mixture to pan and stir over low heat for 5 mins or till mixture thickens. (Do not boil). Pour into a bowl, let cool, stir occasionally.
  • Reserve one peach, peel remainder and chop into pieces. Place peach in a food processor with lemon juice and extra sugar. Process about 20 s or till finely pureed. Stir into the custard.
  • Pour into a metal tray. Freeze for about 3-4 hours or till firm or churn in an ice cream machine according to the manufacturer's instruction.

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