Peach Ice Cream-martha Stewart Livingdesserts 1 tablespoon fresh lemon juice 1/4 cup granulated sugar 1/2 cup milk 1/2 teaspoon vanilla extract 1 large egg 1 large egg yolk 1 cup plus 1 t heavy cream 1 fresh mint sprigs for garnish 1. Combine peaches, lemon juice, and 1/2 C sugar in a nonreactive bowl. Let sit for 2 hours, covered. Stir occasionally. (If desired, reserve 1/2 C of peach mixture to use in ice-cream sodas; separate recipe follows.) 2. Lightly mash peaches with potato masher. Stir in milk and vanilla; let stand for 1/2 hour. 3. Using an electric mixer, beat egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 C sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend. Pour into ice-cream maker and freeze according to manufacturer's instructions. (If using a hand-cranked ice-cream maker, first chill shell of the machine for 24 hours in the freezer.) Serve in goblets, garnished with fresh mint sprigs. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary |
