Peach Pit Ice Cream

Peach Pit Ice Cream

Ingredients:
1/4 cup fresh lemon juice
1 1/2 cups heavy cream
1 1/2 cups milk
3/4 cup granulated sugar
3 large egg yolks (at room temperature)

Directions:
Peel and pit peaches, reserving peach skins and pits. In a food processor or blender, purée peach flesh
with the lemon juice. You should have about 2 1/4 cups of purée. Cover and refrigerate.
Place skins and pits in a large saucepan along with the cream and milk. Simmer, covered, over low
heat for 20 minutes, being careful not to let mixture boil. It may look slightly separated because of the
acid in the fruit. Stir in sugar to dissolve and remove from the heat.
Whisk yolks and add about 1/2 cup of the hot liquid to warm them. Mix well and pour warmed yolks
into the hot mixture, stirring constantly. Return saucepan to the heat and cook until custard coats the
back of a spoon, about 8 minutes. Be careful not to let mixture boil as it may cause the custard to
curdle.
Press a sheet of wax paper or plastic wrap directly onto the surface of the mixture and allow to cool.
When cool, strain and combine with the fruit pulp. Mix and chill.
Pour mixture into an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.
Peach Pit Ice Cream 130
Peach, Apricot or Pear Sorbet
2 (15 ounce) cans peach halves, apricots, or
pear halves in heavy syrup
1 tablespoon pear schnapps or amaretto (optional)
Freeze unopened cans of fruit 24 hours.
Remove cans from freezer; submerge in hot water for 1 minute. Open cans; carefully pour any melted
syrup into blender or food processor; remove fruit from can; cut into pieces. Add to blender. Process
until smooth. Add liqueur; process until combined. Transfer to container. Cover; freeze until ready to
serve.
Peach, Apricot or Pear Sorbet 131
Peach−Pecan Ice Cream