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Author Notes: Raspberries, peaches, and vanilla. I'm not sure there's a prettier (or tastier) combination. - Cristina Sciarra
Makes about 1.25 quarts
Peach Melba Jam
- 2 medium, ripe peaches
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 punnet fresh raspberries
- Remove the skins from the peaches. (The easiest way is cut cross marks into the bottom of each peach. Plunge the peaches into boiling water for about 1 minute, and then move them immediately to an ice bath. After that, the skins should come off easily. Peel each peach, and discard the skins.)
- Add the lemon juice and the sugar to a medium pot, along with 1 cup of water. Turn on the heat. Whisk to dissolve the sugar, and let the liquid come to a boil.
- When the liquid reaches a boil, lower the heat to medium-low.
- Cut the peaches off the pit. The pieces do not have to be uniform. Add the peach pieces to the pot, along with the raspberries. Cook the peach melba jam until soupy, 30-40 minutes.
- Take the jam off the heat, and let it cool completely.
Vanilla Ice Cream
- 2 cups cream
- 1 cup whole milk
- 1/2 cup sugar, divided
- 1 pinch salt
- 1 vanilla bean
- 5 egg yolks
- In a medium pot, combine the milk, the cream, 1/4 cup of sugar, the salt, the vanilla bean (split it open first, and scrape it), and 1 tablespoon of the vanilla bourbon. Heat the liquid over medium-low heat, stirring occasionally, until it froths. Turn off the heat.
- In a separate small bowl, collect the egg yolks. Add the remaining 1/4 cup sugar, and whisk for about 2 minutes, or until the yolks look a lighter yellow.
- Take a tiny measure of the milk mixture, and whisk it into the egg yolks. Keep adding the milk, little by little, whisking without pause as you go. When you’re finished, run the custard base through a sieve, add then add it back to the pot.
- Turn the heat again to medium-low. Stir the custard almost constantly as it heats. You want it to coat the back of your spoon; after that, it’s done.
- Move the custard to an ice bath. If you give it the occasional stir, it should be good and cold in about 45 minutes-1 hour. (You can also chill overnight in the fridge.)
- Pour the cold custard into an ice cream maker. Let it go for about 20-25 minutes, or until the ice cream reaches the consistency of soft-serve. (Don't let it go too long, or you will start to make butter.) At the last minute, add the peach melba jam.
- Spoon the ice cream into a plastic container, leaving as little air between the ice cream and the lid as possible, and move it to the freezer for at least 2-4 hours. Take the ice cream out of the freezer 5-10 minutes before serving.
- This recipe was entered in the contest for Your Best Ice Cream