Thursday, August 12, 2010

Still Screaming for Ice Cream- Fresh Peach and Raspberry Ice Cream with Ginger Bits

 I finally broke down and decided to buy an ice cream maker- just too many recipes I want to try that require one.  Even though I am trying to simplify my kitchen, I managed to find room for it. This summer I have expanded my ice cream repertoire to include fresh fruit ice cream. Since this is peach season and the fresh peaches are so wonderful, I adapted a recipe for summer berry ice cream to include peaches.  It is incredibly easy to make ice cream with an electric ice cream maker- the only time consuming part is chilling the bowl and chilling the base mixture.  This ice cream is slightly tart because of the raspberries, but more sugar could be added if you like your ice cream a little sweeter- and it was very creamy.  It will be hard to go back to store bought ice cream.

Fresh Peach and Raspberry Ice Cream with Ginger Bits
adapted from Summer Berry Ice Cream (NY Times 8/4/2010)

4 large ripe peaches, peeled and pitted
1/4 cup honey
3/4 cup fresh raspberries
2 cups heavy cream
1/3 cup sugar plus 2 tablespoons as needed
1/2 cup candied ginger diced
1/8 teaspoon kosher salt
2 tablespoons amaretto

     Coarsely chop 2 peaches into chunks and put them in a small saucepan.  Add the honey and bring to a boil  Lower the heat and cook about 10 minutes until peaches are soft.  Place in food processor and puree.  Set aside.  Finely dice the remaining peaches and set aside.  Mash the raspberries with a fork or potato masher until just slightly chunky.
     In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup of sugar and the salt.  Taste berries and if they are very tart, add 2 additional tablespoons of sugar to the saucepan.  Simmer, stirring occasionally, until sugar is dissolved.  Transfer to a bowl, add amaretto and peach puree and mix. Place in refrigerator and chill.
     When base mixture is chilled, pour mixture into the ice cream machine.  Add the raspberries and diced peaches and churn according to the manufacturer's directions.  Add diced ginger pieces about 5 minutes before the end of the churning cycle.  Transfer to an airtight container and freeze until solid, at least 2 hours.  Let sit at room temperature for 5-10 minutes before serving. ((post by Susan))

No comments:

Post a Comment