Honey Peach Ice Cream

WOW scale: 10
Skill required: Peach Lover

4 large ripe peaches, peeled and pitted
1/2 cup honey
1 cup milk
1 cup heavy cream
3 large egg yolks
1/2 cup sugar
2 teaspoons vanilla extract

1. Coarsely chop half the peaches into small chunks and place in a small saucepan.

2. Add the honey and bring to a boil, and then lower the heat, cover the pan and cook, stirring occasionally for about 10 minutes, until the peaches are soft but not mushy.

3. Transfer the mixture into a blender or food processor and puree. Set the peach puree aside while you make the custard.

4. Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.

5. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until very well blended and just slightly thickened. While still whisking, drizzle in about one third of the hot liquid to temper the eggs. Still whisking, slowly pour in the remaining liquid.

6. Pour the custard back into the pan and cook over medium heat, stirring without stopping until the custard thickens slightly and coats the back of a spoon – if you run your finger down the bowl of the spoon, the custard should not run into the track.

7. Immediately remove the pan from the heat and pour the custard into a glass measuring cup or heatproof bowl.

8. Stir in the vanilla and peach puree.

9. Refrigerate the custard until chilled before churning it.

10.Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. While it is churning, finely dice the remaining two peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend.

11.Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop. It will keep for about 2 weeks in the freezer.

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