Amazing. I combined this recipe with a peach gelato recipe for two reasons: I wanted a more intense peach taste (I had awesome peaches) and being pregnant I couldn't do the egg part raw. My ice cream turned out AMAZING and intensely peachy. Here are my alterations: (1) I did not puree the peaches, I just peeled and chopped and let them sit out a few hours, occasionally mashing with potato masher, this kept some of the texture (2) I only used 2 cups of heavy cream, and I used 2 cups of whole milk instead of cream. (3) I used 4 egg yolks and an egg white (the gelato recipe called for only yolks), and only 1 cup sugar (the gelato recipe called for 1/2 cup sugar). I stirred these together and gradually added the cream/milk mixture, which I had heated, whisking all the while. I then transferred the egg/cream/milk back to the saucepan and heated until almost boiling, definitely steaming. I put that back to room temp before adding the peaches and remaining ingredients, this hopefully killed the bacteria. Amazing recipe. I think the quality of the peach is key.
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Amazing. I combined this recipe with a peach gelato recipe for two reasons: I wanted a more...