16 September 2016

PEACH ICE-CREAM

As you know, I can’t have egg yolks. Most ice-creams do start off with a rich custard base, which involves many yolks. This ice-cream does not. It has a refreshing fresh peach taste, with just a hint of tartness from the orange marmalade. It’s very pure in taste and quite simple to make, you just need to make sure you pick only the ripest, juiciest peaches you can find. They are an amazing fruit, and make this ice-cream so very delicious.

Fresh peach ice-cream recipe tinascookings.blogspot.com

Ingredients
500 grams fresh peaches, peeled and stones removed
120 ml cold water
100 grams sugar
100 ml cold water
3 tablespoons orange marmalade

Preparation
Start by preparing the simple syrup. Place the sugar in a small saucepan, pour in the water, and place the pan over medium heat. Bring it to a boil, and let it simmer until the sugar completely dissolves (about 5 minutes). Let the simple syrup cool to at least room temperature. Next, peel the peaches and remove the stones. The easiest way of peeling the peaches is to bring a pot of water to a rolling boil, carefully add in only a few peaches at a time, and only for about 30 seconds. Quickly remove them and dunk them in cold water. Gently rub off the peach skin, using a small knife if necessary.
Once they are prepped, place them into a blender, along with 120 ml of cold water. Blend on high until completely smooth. Turn the blender off and add the simple syrup, and blend again. Once more, turn the blender off and add the orange marmalade. Blend on high for about a minute, to combine everything together. Let the mixture cool in the refrigerator for about 2 hours, then pour it into your ice-cream machine and let it churn. It will probably take about 30 minutes, depending on your machine. You can serve it right away, soft-served, or you can let it freeze for 3-4 hours. Yields 900 grams of ice-cream.

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