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Peach Pit Ice Cream
This same technique will work with other pitted fruits. Fresh cherries are
particularly good. Puree the fruit in a food mill so the pits and skins are easily
separated from the pulp.
1 ¼ pounds (about 8 medium) peaches
¼ cup fresh lemon juice
1 ½ cups heavy cream
1 ½ cups milk
¾ cup sugar
3 egg yolks
Peel and pit the peaches, reserving the peel and pits. Puree the pulp with the lemon
juice. You should have 2 cups of puree. Refrigerate.
Place the reserved peels and pits in a saucepan with the cream and milk. Simmer
covered over low hear for 20 minutes. Do not boil. The mixture may look slightly
separated due to the acid in the fruit. Add the sugar and stir to dissolve.
Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in
about 1 cup of the liquid. When the mixture is blended, slowly pour it into liquid
in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,
until the mixture thickens slightly and coats the back of the spoon, about 8 minute.
Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture
into a clean bowl and cool thoroughly.
Combine the custard mixture with the peach puree.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Oreo Ice Cream
A childhood fantasy adult’s love.
1 recipe Chocolate Ice Cream or Rich Vanilla Ice Cream, chilled but not frozen.
1 cup broken Oreo cookies (8 to 10)
Pour the chocolate or vanilla ice cream mixture into the bowl of the machine and
freeze 10 minutes, add the Oreos. Continue to freeze.