Honey Cinnamon Peach Ice CreamPosted: August 11, 2012
Today’s post will be short and sweet. It might have something to with the fact that I only have two useable photos for this ice cream. I know, what kind of food blogger am I? Will you accept a gratuitous picture of a grooming bunny as recompense?
In my defense, shooting ice cream on the non-air conditioned porch has its limitations. I had about 10 seconds to take as many photos as possible before everything turned into a puddle of liquid.
And only two came out. But I think you get the idea of this ice cream. You take a honey cinnamon custard base and stir in pieces of chopped up peaches. We actually had to go out and buy alcohol for this recipe since you need to macerate the peaches in vodka before adding them to the ice cream so they don’t freeze solid in the freezer.
The end result is an amazingly refreshing summer treat that perfectly blends the flavors of peach, honey and cinnamon. I loved the contrast of the smooth ice cream custard and the bright, sweet peach pieces. This has definitely been my favorite ice cream this summer.
Honey Cinnamon Peach Ice Cream
Adapted from The Merry Gourmet
Makes about 1 quart
1 ½ cups 2% or whole milk
¾ cup granulated sugar, divided
pinch of salt
1 cup heavy cream
1 cinnamon stick
5 large egg yolks
2 large peaches, peeled, pitted, and chopped into 1/2 pieces
2 Tbsp honey
1 ½ tsp vodka
In a medium saucepan over medium heat, heat the milk, ¼ cup sugar, salt and cinnamon stick, stirring occasionally to dissolve sugar. Heat for approximately 5 minutes, or until the temperature is 175 degrees. Meanwhile, put cream in a large bowl and set a mesh strainer over it.
In a separate bowl, whisk together ¼ cup sugar with the egg yolks. When the milk mixture is hot, slowly add about 1 cup of the hot milk mixture into the yolks, whisking constantly. Then, slowly whisk the warmed egg yolks back into the remaining milk mixture in the saucepan. Continue to stir until the mixture thickens and coats the back of the spoon and reaches 180 to 185 degrees.
Strain the custard into the bowl of cream, stir to combine, and return the cinnamon stick to the custard. Let the custard come to room temperature, then cover with plastic wrap and refrigerate 8 hours, or overnight.
Next, prepare the peaches. Combine the chopped peaches with the honey and the remaining ¼ cup sugar in a small saucepan set over medium heat. Cook, stirring occasionally, about 5 minutes, until the peaches have released their juices. Pour into a bowl, cover, and refrigerate until ready to use.
When the custard has chilled sufficiently, freeze it in an ice cream maker according to the manufacturer’s instructions. In the meantime, pour the peaches through a strainer set over a bowl to catch the juices. Reserve the juice for another time or discard it. In a small bowl, toss the peach solids with the vodka. About 5 minutes before the ice cream churning is complete, add the peaches to the ice cream maker.
Transfer the ice cream to another container and freeze until the ice cream is firm, about 3 hours, and enjoy!