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Ice Cream, Double Peach (D, KLP, TNT)
Source: Alton Brown
Yield: About 1-1/2 quarts

2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves (not jelly)
1 vanilla bean, split and scraped
Pinch kosher salt
4 medium peaches, halved, seeded and grilled or broiled until brown

Combine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (See note below.)

Stirring occasionally, bring the mixture to 170°F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from the heat and chill.

Poster's Notes:
We like this recipe which I got from Alton Brown (Good Eats Food Network) We have a dairy allergy in our family so we usually make it replacing the milk with coconut milk, but it works very well either way.

One interesting note, Alton's recipes for ice cream use less sugar because he incorporates preserves of some kind in almost all of them. For lime sorbet, he uses lime preserves, for peach, peach jam, for berry, strawberry or raspberry or mixed berry. It actually adds a very interesting taste and texture to the ice creams because the pectin in the preserves acts as both an emulsifier and a binder which helps the ice cream stay more aerated over a longer period of time. He does, however, recommend that if you are not going to use the whole container at one serving, to freeze in smaller, portion sizes so that the thawing process does not create ice crystals when the product is refrozen. His program, "Churn Baby Churn" is a lot about ice cream making.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A