Peach buttermilk ice-cream

10 servings

Ingredients

Quantity Ingredient

Directions

SOURCE: AUSTRALIAN VOGUE WIN

PEACH PUREE

enough fresh yellow peaches to make 2 cups puree a little water ¼ cup sugar ice-cream base: 1 sachet gelatine ¾ cup sugar 500 ml buttermilk 3 egg yolks beaten ¼ teaspoon salt 400 ml thickened cream 1 tablespoon vanilla essence To make peach puree: place peaches in boiling water for 1 minute. The skins should slip off easily Halve peaches and remove stones. Poach flesh in a small amount of water with the sugar. Do not overcook; peaches should still have some texture. Puree and cool. (In winter, use a mixture of tinned peaches: one large tin, drained and 6 dried peaches simmered in a little water with ¼ cup sugar. Use peaches tinned in natural juice or water, not heavy syrup. The addition of dried peaches gives a more intense flavour). To make ice-cream: mix gelatine and sugar in a heavy-based saucepan. Stir in buttermilk and simmer over low heat until gelatine has dissolved. Add hot buttermilk mixture to beaten egg yolks, stirring constantly. Return to low heat and stir with a wooden spoon until mixture has thickened slightly. Do not boil.

Blend in salt, cream and vanilla. Chill, then fold in peach puree.

To freeze ice-cream: if you have an ice-cream maker, follow manufacturer's instructions. If not, place mixture in a metal bowl, freeze until a firm mush, then beat vigorously. Repeat process twice.

Large ice crystals will form, so beating is essential to get a creamy, smooth ice-cream. Allow ice-cream to rest in refrigerator for 30 minutes before serving with pistachio wafers. Helen Gray.

Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-28-94

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