Had to make a lot of phone calls today. Why is it that the 'urgent'
letters always show up on Saturdays? And why did most of the people I
phoned blame the computer anyway LOL! Those things don't program
themselves...hmmm or do they?

To console and reward (for not losing my temper) myself had a dish of
the peach ice cream I made a few days ago. Nothing special just my usual
vanilla frozen custard recipe with peaches added.

It doesn't taste all that 'peachy' though. Wondering if the peaches
should have been incubated in the custard overnight prior to freezing.

Anyone make ice cream with real fruit in it? Maybe just needed more
peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
sugar/vanilla.

TIA

On Mon, 13 Aug 2007 19:53:42 -0600, Arri London >
wrote:


>It doesn't taste all that 'peachy' though. Wondering if the peaches
>should have been incubated in the custard overnight prior to freezing.
>
>Anyone make ice cream with real fruit in it? Maybe just needed more
>peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
>sugar/vanilla.
>
>TIA

Arri,

I make Kay Hartman's recipe...it is the best. I last made it a year
ago, and I think it is to die for.

I do make a substitution of rum for the vodka, as I like the flavor
for peaches. I think once I used Triple Sec, which also worked well.

Christine

This is the recipe:

Fresh Peach Ice Cream


Makes about 1 quart


3 medium-size ripe peaches, peeled, pitted, and cut into 1/2-inch
pieces (about 2 cups)
1/2 teaspoon juice from 1 lemon
Pinch salt
1 cup plus 6 tablespoons sugar
1 1/4 cups whole milk [I only had 2/3 cup of milk in the house so I
used it and made up the difference with half-and-half]
1 1/3 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
2 tablespoons vodka


1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in
medium-size nonreactive saucepan to combine; let stand until a pool
of syrupy liquid accumulates and peaches soften slightly, 1 to 1
1/2 hours.

2. Position sieve over medium bowl set in an ice-water bath; set
aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy
saucepan over medium heat, stirring occasionally, until steam
appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks
and remaining 6 tablespoons sugar in medium bowl until pale yellow.
Stir half the warmed milk mixture into beaten yolk mixture until
just blended. Return milk-yolk mixture to saucepan of remaining
warmed milk mixture. Heat milk-yolk mixture over medium-low heat,
stirring constantly with wooden spoon until steam appears, foam
subsides, and mixture just begins to thicken or instant-read
thermometer registers 180 degrees F (mixture must not boil or eggs
will curdle). Remove from heat, and immediately strain custard
into prepared bowl. Cool custard mixture to room temperature, stir
in vanilla, then cover and refrigerate until instant-read
thermometer registers 40 degrees F, at least 2 and up to 24 hours.
[I made the custard the day before I froze it, a good idea
generally, and let it cool in the fridge all night and most of the
next day. I didn't bother to measure the temperature.]

3. Meanwhile, heat softened peaches and their liquid, stirring
occasionally, over medium-high heat until peaches are tender and
flesh has broken down, 3 to 4 minutes. [The idea is to soften the
peaches so they won't be rock hard when the custard is frozen. You
don't want them completely cooked because you want to preserve the
fresh peach flavor.] Transfer to bowl, stir in vodka, and
refrigerate until cold, at least 4 and up to 24 hours. [The
addition of the vodka is again for the texture of the frozen
peaches.]


4. Strain chilled peaches, reserving liquid. Stir reserved peach
liquid into chilled custard mixture; pour into ice cream machine
canister and churn, following manufacturer's instructions, until
mixture is frozen and resembles soft-serve ice cream, 25 to 30
minutes. Add peaches; continue to churn until combined, about 30
seconds longer. Transfer ice cream to airtight container. Freeze
until firm, about 2 hours.

"Arri London" > wrote in message
> It doesn't taste all that 'peachy' though. Wondering if the peaches
> should have been incubated in the custard overnight prior to freezing.
>
> Anyone make ice cream with real fruit in it? Maybe just needed more
> peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
> sugar/vanilla.
>
> TIA

Did you macerate the peaches first? I put them in about half the sugar in
the recipe for at least a few hours. You end up with some peach flavored
sugar juice that carries over to the ice cream. Some I chap very small to
add to the flavor of the cream mix.

"Edwin Pawlowski" > wrote in message
t...
>
> "Arri London" > wrote in message
>> It doesn't taste all that 'peachy' though. Wondering if the peaches
>> should have been incubated in the custard overnight prior to freezing.
>>
>> Anyone make ice cream with real fruit in it? Maybe just needed more
>> peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
>> sugar/vanilla.
>>
>> TIA
>
> Did you macerate the peaches first? I put them in about half the sugar in
> the recipe for at least a few hours. You end up with some peach flavored
> sugar juice that carries over to the ice cream. Some I chap very small to
> add to the flavor of the cream mix.


>
Do you heat the macerated peaches/sugar mix in the custard base?

Do you add the chopped peaches into the finished custard base when it is
cooling before you refrigerate it
or
Do you add the chopped peaches after it has cooled and when you refrigerate
it
or
Do you add the chopped peaches while the ice cream is churning?
or
Do you add the chopped peaches after the ice cream has finished churning?

Arri London wrote:


> Anyone make ice cream with real fruit in it? Maybe just needed more
> peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
> sugar/vanilla.

I don't usually make fruit ice cream at all. My preference is make
vanilla, then prepare the fruit as a topping. With peaches, that means
just peeling and slicing, then adding a bit of sugar and a squeeze of
lemon, perhaps a hint of cinnamon or nutmeg. Then just spoon the
peaches and the resulting juice over the ice cream. Works well with
strawberries too.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Dee Dee" > wrote in message
...
>
> "Edwin Pawlowski" > wrote in message
> t...
>>
>> "Arri London" > wrote in message
>>> It doesn't taste all that 'peachy' though. Wondering if the peaches
>>> should have been incubated in the custard overnight prior to freezing.
>>>
>>> Anyone make ice cream with real fruit in it? Maybe just needed more
>>> peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
>>> sugar/vanilla.
>>>
>>> TIA
>>
>> Did you macerate the peaches first? I put them in about half the sugar
>> in the recipe for at least a few hours. You end up with some peach
>> flavored sugar juice that carries over to the ice cream. Some I chap
>> very small to add to the flavor of the cream mix.
>
>
>>
> Do you heat the macerated peaches/sugar mix in the custard base?
>
> Do you add the chopped peaches into the finished custard base when it is
> cooling before you refrigerate it
> or
> Do you add the chopped peaches after it has cooled and when you
> refrigerate it
> or
> Do you add the chopped peaches while the ice cream is churning?
> or
> Do you add the chopped peaches after the ice cream has finished churning?
>
>
>
That's as many do you's as my 5 year old can manage in at least 5 minutes!
you made my head spin and I thought it was my shiraz after 7 nights at work!
Amazing detail required, more than Christines (that made me dizzy adding
things to other things and so on) I'm leaving the finner detail until I buy
an icecream maker ot am totally focused!
OT The weather report says cold and rainy for the next week, probably three
as thats what I've got off work! I keep looking for cheap trips to europe
and the heat wave, but it's going to cost £2000 + for a familly of 3 for a
week! To holiday in the UK is even more expensive and doesn't include travel
expenses!
Note to self: get husband and child new passports so visa is not required
for US holiday!

Sarah

"Sarah" > wrote in message
k...
>
> "Dee Dee" > wrote in message
> ...
>>
>> "Edwin Pawlowski" > wrote in message
>> t...

>>>
>>> Did you macerate the peaches first? I put them in about half the sugar
>>> in the recipe for at least a few hours. You end up with some peach
>>> flavored sugar juice that carries over to the ice cream. Some I chap
>>> very small to add to the flavor of the cream mix.
>>
>>
>>>
>> Do you heat the macerated peaches/sugar mix in the custard base?
>>
>> Do you add the chopped peaches into the finished custard base when it is
>> cooling before you refrigerate it
>> or
>> Do you add the chopped peaches after it has cooled and when you
>> refrigerate it
>> or
>> Do you add the chopped peaches while the ice cream is churning?
>> or
>> Do you add the chopped peaches after the ice cream has finished churning?
>>
>>
>>
> That's as many do you's as my 5 year old can manage in at least 5 minutes!
> you made my head spin and I thought it was my shiraz after 7 nights at
> work! Amazing detail required, more than Christines (that made me dizzy
> adding things to other things and so on) I'm leaving the finner detail
> until I buy an icecream maker ot am totally focused!
> OT The weather report says cold and rainy for the next week, probably
> three as thats what I've got off work! I keep looking for cheap trips to
> europe and the heat wave, but it's going to cost £2000 + for a familly of
> 3 for a week! To holiday in the UK is even more expensive and doesn't
> include travel expenses!
> Note to self: get husband and child new passports so visa is not required
> for US holiday!
>
> Sarah

Sarah, I was asking Ed. I use an ice cream maker myself, and I still have
these questions ;-) as everyone seems to add different things at different
times. Ed had two different prepped peaches, so I was wondering at one time
in the prep that he used them.

Happy holidays.
Dee Dee
Dee Dee
>

"Dee Dee" > wrote in message
> Do you heat the macerated peaches/sugar mix in the custard base?

No, I just put them in the fridge for a few hours. I do add a little Fruit
Fresh or lemon juice to keep them from discoloring.



> or
> Do you add the chopped peaches while the ice cream is churning?
> or
> Do you add the chopped peaches after the ice cream has finished churning?

Both. I have some chopped finer that I add towards the end of the freezing.
Then I stir in the larger chunks after freezing and then put it in the
freezer. Using two sizes is just a personal preference. I happen to like a
few larger chunks when eating. The larger ones do tend to freeze a bit
harder, but not so hard that you can't bite them.

"Edwin Pawlowski" > wrote in message
...
>
> "Dee Dee" > wrote in message
>> Do you heat the macerated peaches/sugar mix in the custard base?
>
> No, I just put them in the fridge for a few hours. I do add a little Fruit
> Fresh or lemon juice to keep them from discoloring.
>
>
>
>> or
>> Do you add the chopped peaches while the ice cream is churning?
>> or
>> Do you add the chopped peaches after the ice cream has finished churning?
>
> Both. I have some chopped finer that I add towards the end of the
> freezing. Then I stir in the larger chunks after freezing and then put it
> in the freezer. Using two sizes is just a personal preference. I happen
> to like a few larger chunks when eating. The larger ones do tend to
> freeze a bit harder, but not so hard that you can't bite them.
Thanks, Ed. I'm looking forward to some good peach ice cream soon.
Dee Dee

Christine Dabney wrote:
>
> On Mon, 13 Aug 2007 19:53:42 -0600, Arri London >
> wrote:
>
> >It doesn't taste all that 'peachy' though. Wondering if the peaches
> >should have been incubated in the custard overnight prior to freezing.
> >
> >Anyone make ice cream with real fruit in it? Maybe just needed more
> >peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
> >sugar/vanilla.
> >
> >TIA
>
> Arri,
>
> I make Kay Hartman's recipe...it is the best. I last made it a year
> ago, and I think it is to die for.
>
> I do make a substitution of rum for the vodka, as I like the flavor
> for peaches. I think once I used Triple Sec, which also worked well.
>
> Christine

Thanks Christine! It sounds a little rich for me though but I can see
it's more peaches than I'd used. Thinking that's the key here.



>
> This is the recipe:
>
> Fresh Peach Ice Cream
>
> Makes about 1 quart
>
> 3 medium-size ripe peaches, peeled, pitted, and cut into 1/2-inch
> pieces (about 2 cups)
> 1/2 teaspoon juice from 1 lemon
> Pinch salt
> 1 cup plus 6 tablespoons sugar
> 1 1/4 cups whole milk [I only had 2/3 cup of milk in the house so I
> used it and made up the difference with half-and-half]
> 1 1/3 cups heavy cream
> 6 large egg yolks
> 1 teaspoon vanilla extract
> 2 tablespoons vodka
>
> 1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in
> medium-size nonreactive saucepan to combine; let stand until a pool
> of syrupy liquid accumulates and peaches soften slightly, 1 to 1
> 1/2 hours.
>
> 2. Position sieve over medium bowl set in an ice-water bath; set
> aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy
> saucepan over medium heat, stirring occasionally, until steam
> appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks
> and remaining 6 tablespoons sugar in medium bowl until pale yellow.
> Stir half the warmed milk mixture into beaten yolk mixture until
> just blended. Return milk-yolk mixture to saucepan of remaining
> warmed milk mixture. Heat milk-yolk mixture over medium-low heat,
> stirring constantly with wooden spoon until steam appears, foam
> subsides, and mixture just begins to thicken or instant-read
> thermometer registers 180 degrees F (mixture must not boil or eggs
> will curdle). Remove from heat, and immediately strain custard
> into prepared bowl. Cool custard mixture to room temperature, stir
> in vanilla, then cover and refrigerate until instant-read
> thermometer registers 40 degrees F, at least 2 and up to 24 hours.
> [I made the custard the day before I froze it, a good idea
> generally, and let it cool in the fridge all night and most of the
> next day. I didn't bother to measure the temperature.]
>
> 3. Meanwhile, heat softened peaches and their liquid, stirring
> occasionally, over medium-high heat until peaches are tender and
> flesh has broken down, 3 to 4 minutes. [The idea is to soften the
> peaches so they won't be rock hard when the custard is frozen. You
> don't want them completely cooked because you want to preserve the
> fresh peach flavor.] Transfer to bowl, stir in vodka, and
> refrigerate until cold, at least 4 and up to 24 hours. [The
> addition of the vodka is again for the texture of the frozen
> peaches.]
>
> 4. Strain chilled peaches, reserving liquid. Stir reserved peach
> liquid into chilled custard mixture; pour into ice cream machine
> canister and churn, following manufacturer's instructions, until
> mixture is frozen and resembles soft-serve ice cream, 25 to 30
> minutes. Add peaches; continue to churn until combined, about 30
> seconds longer. Transfer ice cream to airtight container. Freeze
> until firm, about 2 hours.

Edwin Pawlowski wrote:
>
> "Arri London" > wrote in message
> > It doesn't taste all that 'peachy' though. Wondering if the peaches
> > should have been incubated in the custard overnight prior to freezing.
> >
> > Anyone make ice cream with real fruit in it? Maybe just needed more
> > peaches? Was about 1/2 cup diced peaches to two cups milk, eggs and
> > sugar/vanilla.
> >
> > TIA
>
> Did you macerate the peaches first? I put them in about half the sugar in
> the recipe for at least a few hours. You end up with some peach flavored
> sugar juice that carries over to the ice cream. Some I chap very small to
> add to the flavor of the cream mix.

Thanks! No didn't do that. Did mix the peach juice with the custard mix.
Thinking that both techniques would have improved the flavour.

Anyway the next batch is going to be chocolate. That always turns out
well.

On Wed, 15 Aug 2007 19:44:51 -0600, Arri London >
wrote:


>Anyway the next batch is going to be chocolate. That always turns out
>well.

Do you use a specific recipe?

I am getting ready to order David Lebovitz's new book, The Perfect
Scoop. Folks on eGullet have been raving about the ice cream recipes
in that book.

Christine

Christine Dabney wrote:
>
> On Wed, 15 Aug 2007 19:44:51 -0600, Arri London >
> wrote:
>
> >Anyway the next batch is going to be chocolate. That always turns out
> >well.
>
> Do you use a specific recipe?

I get great chocolate ice cream using the recipe that came with my
Cuisinart machine. It calls for two cups of heavy cream and two cups milk,
2 egg yolks, 1/2 cup sugar, 2 Tblsp. vanilla extract and 5 oz. semi sweet
chocolate. Scald the milk and cream in a heavy pan. Beat egg yolks, sugar
and vanilla until it is light and fluff. Chop the chocolate and add it to
the hot milk and stir to melt/mix it in. Temper the egg mixture with some
of the hot cream mixture and then stir it all into the pan and cook over
medium low heat for 4 minutes. Allow to cool overnight and then into the
ice cream maker the next day for about 25 minutes.

On Thu, 16 Aug 2007 10:48:18 -0400, Dave Smith
> wrote:

>Christine Dabney wrote:

>> Do you use a specific recipe?
>
>I get great chocolate ice cream using the recipe that came with my
>Cuisinart machine.

How chocolatey is this? I love deep dark chocolate... Milk chocolate
doesn't do it for me at all. If this is more bittersweet than not,
then I might like it.

Christine, who might play around with her ice cream makers soon..

Christine Dabney wrote:
>
>
> >I get great chocolate ice cream using the recipe that came with my
> >Cuisinart machine.
>
> How chocolatey is this? I love deep dark chocolate... Milk chocolate
> doesn't do it for me at all. If this is more bittersweet than not,
> then I might like it.
>

It is quite chocolatey. I sometimes only use 4 and it is still quite
strong. However, I suppose it is basically milk chocolate when you eat it,
since there is only 5 oz. of chocolate in 32 oz of liquid. I do not eat
milk chocolate bars, only the dark, but I couldn't see myself adding any
more than the 5 oz.

It is really good chocolate ice cream, and for some reason the texture has
always been terrific.

"Christine Dabney" > wrote in message
...
> On Thu, 16 Aug 2007 10:48:18 -0400, Dave Smith
> > wrote:
>
>>Christine Dabney wrote:
>
>>> Do you use a specific recipe?
>>
>>I get great chocolate ice cream using the recipe that came with my
>>Cuisinart machine.
>
> How chocolatey is this? I love deep dark chocolate... Milk chocolate
> doesn't do it for me at all. If this is more bittersweet than not,
> then I might like it.
>
> Christine, who might play around with her ice cream makers soon..

You have to combine a little cocoa with the bittersweet chocolate. For
richness I use at least 4 eggs for 3 cups liquid.
Dee Dee

Christine Dabney wrote:
>
> On Wed, 15 Aug 2007 19:44:51 -0600, Arri London >
> wrote:
>
> >Anyway the next batch is going to be chocolate. That always turns out
> >well.
>
> Do you use a specific recipe?
>
> I am getting ready to order David Lebovitz's new book, The Perfect
> Scoop. Folks on eGullet have been raving about the ice cream recipes
> in that book.
>
> Christine

Recipe???? Not really. It's my frozen custard 'recipe' with cocoa
powder added to it until I like the way it tastes. Some recipes specify
grated 'real' chocolate but the cocoa is what we have in the house.

Usually it's two cups of milk or 1.5 cups milk plus one cup heavy cream.
Add about 0.5 cup sugar (also to taste) and mix well. Heat gently.
Meanwhile beat two large eggs into submission and add a little of the
hot milk/sugar mix to temper them. Add the eggs to the milk/cream mix
and heat gently until it thickens. Add vanilla (also to taste) and chill
the base overnight.

The cocoa powder will be added to the sugar and then adjusted to taste
after the milk is added before heating.