Hey Ginger, Almond says you're Peachy - FineCooking.com

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Hey Ginger, Almond says you're Peachy

Hey Ginger, Almond says youre Peachy

Hey Ginger, Almond says you're Peachy

  • Hey Ginger, Almond says youre Peachy
  • Hey Ginger, Almond says youre Peachy Pic II

By LovesToCook08, member

June 20th, 2009

Here is the recipe:
My Recipe:
Hey Ginger, Almond says you're Peachy Ice Cream
Yields about 1 quart
ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
1/2 cup peeled, thinly sliced fresh ginger
5 large egg yolks
1 cup mascarpone
1-1/2 lb. fresh peaches (or 1-1/3 lb. frozen), peeled, pitted, cooked to soften, and puréed
1 cup chopped toasted almonds
instructions

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the sliced ginger. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175˚ to 180˚F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the sliced ginger in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70˚F by stirring it over the ice bath. Stir the mascarpone and peach purée into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the almonds into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Recipe Used: My Own Design - Hey Ginger, Almond says you're Peachy Ice Cream was created through Fine Cooking's Create Your Own Ice Cream by David Lebovitz

posted in: Gallery, ice cream, ginger, almond, peach, marcapone cheese
Comments (3)

LovesToCook08 writes: Here is the recipe:
My Recipe:
Hey Ginger, Almond says you're Peachy Ice Cream
Yields about 1 quart
ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
1/2 cup peeled, thinly sliced fresh ginger
5 large egg yolks
1 cup mascarpone
1-1/2 lb. fresh peaches (or 1-1/3 lb. frozen), peeled, pitted, cooked to soften, and puréed
1 cup chopped toasted almonds
instructions

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the sliced ginger. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175˚ to 180˚F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the sliced ginger in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70˚F by stirring it over the ice bath. Stir the mascarpone and peach purée into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the almonds into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Posted: 9:01 am on June 22nd

Pielove writes: YUM! I bet this would be great as ice cream sandwiches with the double ginger crackles. Posted: 8:45 pm on June 21st

Ralphice writes: This sounds absolutely delicious.....Peaches and (mascarpone) cream with the crunch of almond and ginger, what's not to love about that!....will definitely be making this one and soon......Love the title! Posted: 9:47 am on June 21st

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Step Three: Post photos and a description of your creation following the instructions on the entry form.

Step Four: Browse the gallery and get inspired! You can comment on other entries, and give your favorite photos a thumbs-up rating.

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