Recipe for Chocolate-peppermint Ripple Ice Cream from the Fruit section.
Burnt Peach Ice CreamPosted by Elaine at recipegoldmine.com 2004/6/19 06:29 The slightly burnt taste lifts this from the ordinary - if you can call the summer taste of fresh peaches ordinary! 2 cups half-and-half
1 cup whipping cream
1/2 cup granulated sugar
1/2 cup peach preserves (not jelly)
1 vanilla bean, split and scraped
Pinch kosher salt
4 medium peaches, halved, pitted and grilled
or broiled until brown Combine all ingredients but peaches (include the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170? F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by half and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. Yield: About 1 1/2 quarts Contributor: Junior Trimmer inmamaskitchen
We hope you enjoy your freshly made Chocolate-peppermint Ripple Ice Cream. This recipe came from Fruit's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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