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Fresh Peach Ice Cream with Ginger Liqueur and Crystallized Ginger

Northern peaches ripen later than summer areas in the United States, so July is the start of our local peach season. The following peaches come from the Neikom family farm and are now available at local farmers markets . sweet, juicy, dripping off the chin and makes fantastic ice cream.

Making a simple ice cream recipe isn't my style, and since I couldn't help it, I added French ginger liqueur and crushed crystallized ginger to mix it up a bit and give it a bolder flavor. In my opinion, a wonderful dessert. This liqueur prevents the frozen ice cream from turning into bricks, making it easier to scoop out. However, if you prefer, you can leave out these two additional ingredients. Their absence does not affect the finished product.

Fresh peach ice cream with ginger liqueur and crystallized ginger

4 ripe yellow peaches, medium size, pitted, peel remaining
1 tablespoon fresh lemon juice
2 tablespoons ginger liqueur (optional)
a little bit of salt
2/3 cup sugar, divided
4 egg yolks
1 cup 2% milk
2/3 cup cream
1/4 cup chopped crystallized ginger

Cut the peaches into wedges and place in a food processor along with lemon juice, ginger flour (if using), 1/3 cup sugar and salt. Beat all the peaches until the liquid remains. Leave it aside.
Beat the egg yolks with the remaining 1/3 cup sugar (or use a hand mixer) until the yolks are pale and thick.
Boil the milk in a medium saucepan over medium heat until small bubbles form around the sides of the saucepan. Don't let the milk boil.
Stir a third of the hot milk into the egg yolk mixture and then pour it back into the pot of hot milk on the stove. Heat over medium heat, stirring constantly with a wooden spoon, until the cream thickens slightly and coats the back of the spoon. If you run your finger over the covered spoon, you will leave marks on the cream cheese. Keep the heat on medium and be careful not to spoil the cream.
Remove the pan from the heat and pour the cream (through a strainer or not) into a glass bowl or 8-cup measuring cup .
Let the cream cool for about 15 minutes, then add the cream.
Cover the bowl with plastic wrap and place in the refrigerator until ready. Night is best for relaxation.
Process in an ice cream maker according to manufacturer's instructions, adding crushed ginger when ice cream is half frozen.
Before serving, wrap in an airtight container and refrigerate for one hour.


Chef's Notes:

I love making candles with shells. I find that the skin enhances the texture and color of the finished product. If you don't want the ice cream to have a shell, please strain the cream through a fine sieve.

Copyright 2005-2014, Christine Cooks. All rights reserved

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