That’s it folks, there is no doubt that fall is in the air. We finally had our first sub-60ºF day yesterday and first harvest apples made their appearance in the market, son of a peach! The truth is, September / October in New York is actually the best time of year, the air is crisp, everyone’s refreshed from the summer break, and it’s also my husband Preston’s birthday!!!!!
I for one am not ready to embrace fall harvest just yet even though Preston’s favorite treats are pumpkin punkin and pumpkin… while summer needs to wait for its churn again (how many ice cream and peach puns can I work in a post?!!), I think it needs a last hurrah. Sunshine and warmth may not be captured in a bottle but peaches are miraculously still in the market, and it can definitely be made into ice cream.
Who but the venerable David Lebovitz should guide my way toward the perfect peach ice cream scoop? Surprisingly, I couldn’t find a plain peach ice cream recipe, but I know I enjoy Lebovitz’s custard base (much richer & fluffier than the Fig Ice Cream recipe I made few weeks ago). I also know that fruit gets icy (90% water content) in ice cream mixes, so I didn’t want to just substitute peaches for his strawberry ice cream recipe … what’s a girl to do?
After some sleuthing, I found this roasted strawberry ice cream with balsamic vinegar and miso recipe on Lebovitz’s blog and… Boom, a unicorn revealed itself! Why not roast my peaches first to solve for the icy problem and mix those into the custard base?
With that, I have to admit the honey note was quite loud in my original combined recipe, so I reduced the recommended 3 tablespoons of honey to 2 tablespoons in the recipe below. Once settled, however, the wonderful roasted peach flavors do set-in and the recipe makes for a very interesting, creamy, delicious ice cream.
INGREDIENTS (YIELDS 2 QUARTS POST CHURN):
|For Roasted Peaches:|
|Peaches||1 Pound – Around 4|
|Balsamic Vinegar||1 teaspoon|
|Black Peppers||A Pinch|
|For Ice Cream Custard:|
|Whole Milk||1 Cup|
|Large Egg Yolks||5|
|Heavy Cream||2 Cups|
1. Preheat the oven to 375ºF
2. Halve the peaches, take out pit and cut into bite size chunks. In a wide shallow baking dish with high sides (one that will fit the peaches in a single layer, with space between them), toss the peaches with the honey, balsamic vinegar, and black pepper.
3. Spread the peaches across the bottom of the baking dish and roast on an upper rack of the oven, stirring once or twice during roasting, until they are well-cooked and the juices have thickened substantially, about 30 to 40 minutes. Remove from the oven and scrape into a bowl. Once cool, take a pair of scissors and snip the cooked peaches into smaller pieces, directly in the bowl.
4. To make the ice cream custard, heat the milk, sugar, salt, and heavy cream in a saucepan.
5. In a separate medium bowl, whisk egg yolks. Gradually pour some of the warmed milk into the yolks (I use a ladle to deliver a steady stream, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
6. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Patience is key, don’t overheat your custard and make scrambled eggs!
7. While the egg custard is warming, make an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl.
8. Strain the custard smaller bowl. Stir over the iced water bath until cool. Refrigerate to chill thoroughly, preferably overnight.
9. To finish the ice cream, mix the roasted peaches with ice cream custard, then churn in your ice cream maker according to the manufacturer’s instructions.
Adapted from David Lebovitz’s Strawberry Ice Cream Recipe & Roasted Strawberry Ice Cream with Miso and Balsamic Vinegar Recipe