Sunday, August 27, 2006

Peach Ice Cream Topped With Peach Sorbet and Fresh Blueberries

Print Friendly and PDF Peaches have been plentiful this year and very tasty. This peach ice cream recipe was adapted from the July, 2006 issue of Bon Appetit.

Makes about 1 1/2 quarts

1 cup plus 2 tablespoons sugar
3 large egg yolks
1 cup heavy whipping cream
1 cup whole milk
2 1/2 cups mashed pitted very ripe peaches
3 tablespoons light corn syrup
2 tablespoons peach schnapps

Whisk egg yolks and sugar in medium bowl. Bring cream and milk to simmer in large saucepan; gradually whisk into yolk mixture. Return to pan. Stir over medium low heat until custard thickens enough to leave a path on the back of a metal spoon when drawn across by finger, about 6-10 minutes. Do not boil. Pour into large bowl, mix in peaches and corn syrup. Chill uncovered until cold.

Process in your favorite ice cream maker. Transfer to container which has been put into freezer to chill several hours. Freeze about 6 hours.

Peach Sorbet

Recipe from

4 cups peaches, peeled, pitted and sliced
2 1/4 cups sugar
2/3 cup orange juice
1/3 cup lemon juice (I used lime juice with excellent results)

In a blender or food processor, puree peaches. In large saucepan, combine sugar, orange juice and lemon or lime juice. Cook over medium heat while stirring to dissolve sugar. Once sugar is dissolved, remove from heat and stir in pureed peaches. Refrigerate until cold. Freeze in your favorite ice cream maker.

To serve, place alternate scoops of peach ice cream and peach sorbet in a bowl and top with blueberries.


Julia said...

That looks amazing and so delicious.

Lynnylu said...

Thanks, Julia.

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