From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 23 Jun 1994 14:58:27 -0400 Scald half and half and whipping cream with vanilla in heavy medium saucepan. Whisk sugar and yolks in large bowl until light and fluffy. Slowly whisk in hot cream mixture. Return to saucepan. Stir over medium heat until mixture coats spoon, about 5 minutes; do not boil. Strain into large bowl. Cool completely.
Coarsely puree 3 pounds peaches. Fold into custard. Mix in sour cream. Refrigerate overnight.
Coarsley chop remaining 1 1/2 pounds peaches. Process custard in ice cream maker (in batches if necessary) according to manufacturer's instructionsm adding chopped peaches when almost set. Freeze in covered container several hours. Makes about 4 quarts.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.
|
|
