Peach Ice Cream #recipe from author @DarylWoodGerber + book #giveaway

From Daryl

Sweet deal.  I have a book giveaway below because I want you all to know how "sweet" this recipe is.  Chime in.

What can I say? I adore peaches and they're leaving us right now. The season is over. Sob, sob.  

But wait! You can "preserve" them for a few more weeks or months. Buy what you can and peel and freeze.  I bought some at my local farmer's market a few weeks ago and knew I couldn't eat them all, so I peeled and froze 4 of them. I knew they wouldn't keep for long. I'm not a professional "freezer."  So I decided I had to use them. ASAP.

Should I want to waste them in a smoothie? I think not.

Should I test them in a peach cobbler? Nope. I shared peach cobbler with you a few weeks ago.

However, my favorite thing in the whole world is ice cream.  Next to my family and dog, of course. And I most particularly adore peach ice cream. I remember having it in Lake Tahoe when I was a girl. We would go to the local ice cream store and they had "fresh" peach ice cream. I ordered it every time. I'm sure it was just the ordinary carton kind of ice cream, but it was so yummy and I was completely "fooled."

So here you go. My favorite ice cream. "Fresh." With "fresh" frozen peaches. If you need to, use frozen peaches that you didn't freeze. It probably won't matter in the long run, as long as the peaches are sweet!

PEACH ICE CREAM

 1 ½ cups Half-and-half

1 cup sugar

1 teaspoon vanilla

4 whole large egg yolks

1 ½ cups heavy cream

2 cups peaches, peeled and chopped (can be frozen)

1 tablespoon sugar

Stir together the half-and-half and 1 cup sugar in a medium saucepan over medium-low heat. Add the vanilla and stir. Heat the mixture until it's hot but not simmering or boiling. (Takes about 8-10 minutes, so be patient.)

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. The reason you do this is to temper the egg yolks and bring them to an even temperature before adding to the saucepan.

Pour a second ladle of hot half-and-half mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon. 

Turn off the heat and add the heavy cream to the mixture and stir gently to combine. Pour the mixture into a clean bowl. Cover. Refrigerate this mixture for 2 hours, or until chilled. 

Just before you’re ready to remove the cooled mixture from the refrigerator, combine the peaches and 1 tablespoon of sugar in a blender. If desired, reserve ¼ cup chopped peaches if you want some “chunks” in your ice cream. Puree the peaches until smooth. Pour the pureed peaches into the chilled custard mixture and stir. Now add the chunks.

Now pour this mixture into your ice cream maker (I use a Cuisinart – love it!) and freeze per directions. My process takes 25 minutes.

After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm. 

As I mentioned above, I used frozen peaches – peaches I had peeled and sliced about 2 weeks ago and stored in an airtight bag. They chopped up very easily and pureed beautifully.

Giveaway!

I'm giving away one of my currently published books to celebrate the 2 month countdown to the release of A DEADLY ÉCLAIR, the first French Bistro Mystery. So tell me, did you know I have a new series? Do you like French food? Have you ever visited Napa Valley?

Leave your email just in case you win so I can contact you. It can be "cryptic."

Ready, go!

Savor the mystery!

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

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A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
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