Peach-Cinnamon Ice CreamSubmitted by: CSMNETC
IntroductionUse all organic ingredients for this peachy French-vanilla base ice-cream adapted from Paula Dean recipe. (This is a Treat, NOT a low calorie food! Use all organic ingredients for this peachy French-vanilla base ice-cream adapted from Paula Dean recipe. (This is a Treat, NOT a low calorie food!
5 egg yolks
1/2 cup granulated sugar (or brown if available)
2 cups heavy cream
1 cup whole milk
1 lb. peaches, peeled and chopped
2 Tbsp. lemon juice
2 tsp. vanilla extract
1 tsp. Vietnamese cinnamon (2 tsp. Ceylon or "supermarket" cinnamon if Vietnamese not available).
Not too icy/ grainy when frozen, but needs either 5-10 minutes on counter or 20-30 seconds in microwave prior to soft en enough for 'scooping."
In large bowl, whisk egg yolks and sugar until well blended and slightly fluffy. Set aside.
In double boiler, over simmering water, combine cream and milk. Heat until quite hot. Temper egg yolk mixture by adding 1 small ladle of milk while whisking vigorously. Repeat 3 more times. Then add egg mixture SLOWLY into hot milk, whisking constantly. Cook 3-5 minutes, whisking constantly, until custard coats back of spoon. Remove from heat; cool in ice bath while stirring. Cool to room temperature. Stir in vanilla and cinnamon when cool. Cover and Refrigerate.
To churn, pour into ice cream maker container. Follow ice-cream maker manufacturer's instructions and freeze for 30-60 minutes. Stir in finely chopped/ blended peaches about 5 minutes when mixture is soft-set and maker stops turning. Transfer to freezer container with tight cover; freeze until firm
Serving Size: Makes about 5-6 cups, so 10 + 1/2 cup scoops
Number of Servings: 10
Recipe submitted by SparkPeople user CSMNETC.