Balsamic Peach Ice Creamby Rory
This summery ice cream will have you feeling peachy! The recipe comes from customer Sally K. of Granger, Iowa and it won 3rd place in our 2018 Iowa State Fair ice cream contest.
Balsamic Peach Ice Cream
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3 Medium Peaches, Peeled and Sliced (About 2 C.)
3 Tbsp. Peach White Balsamic Vinegar
1/2 tsp. Peppercorns, Pink Whole (Coarsely Ground)
3/4 C. + 2 Tbsp. Sugar, Separated
1/4 tsp. Sea Salt, Fine
5 Large Egg Yolks
1 1/2 C. Heavy Cream
1 1/2 C. Whole Milk
1 tsp. Vanilla Extract, Mexican
In a medium bowl, combine peaches, vinegar, 2 Tbsp. sugar, and crushed pink peppercorns. Let sit at room temperature for one hour, or until peaches are soft and have released their juices to create a syrupy liquid.
Mash fruit with a fork or potato masher until only very small chunks of peach remain. Strain the juice into a separate bowl, reserving both the liquid and mashed peaches, refrigerating until ready to use.
In a medium saucepan, stir together cream, milk, 1/2 C. sugar, and salt. Heat over medium-low heat until hot, but not quite bubbling.
In large mixing bowl, whisk together the egg yolks and remaining 1/4 C. sugar until mixture is thick and pale yellow in color, about 2 minutes. While whisking, slowly pour in 1/2 C. of the hot cream mixture into the yolk mixture to temper. Slowly add another 1/2 C. of hot cream, whisking the entire time.
Pour tempered egg yolks into the saucepan with the rest of the custard base, and stir gently with a wooden spoon for 2-4 minutes, or until the mixture reaches 160°F and is just thick enough to coat the back of the spoon. Remove pan from heat and stir in vanilla.
Strain the eggy custard base through a fine mesh strainer into a clean bowl, then stir in the liquid from the mashed peaches. Refrigerate for 4 hours, or until throughly chilled.
Pour ice cream base into ice cream maker. Churn according the manufacturer’s instructions until the ice cream’s consistency looks like soft serve, about 25-30 minutes. Add reserved peaches during the last 30 seconds or so of process. Transfer the ice cream to a container and freeze at least 4-6 hours before serving.