Post by JJ Judkins on Jun 21, 2009 12:06:57 GMT -6
* Exported from MasterCook *
Burned Peach Ice Cream
Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves (not jelly)
1 vanilla bean -- split and scraped
1 pinch kosher salt
4 medium peaches -- halved, seeded,
and grilled or broiled until brown
Combine all ingredients (including the bean and its pulp), except peaches, in a large
saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan
(see comments below). Stirring occasionally, bring the mixture to 170 degrees. Remove from
heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight
to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not
freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased
by 1/2 and reached a soft serve consistency, add the peaches and continue turning to
incorporate. Spoon the mixture back into a lidded container and harden in the freezer at
least 1 hour before serving.
This recipe yields about 1 1/2 quarts.
Comments: If you do not have a thermometer, bring the mixture just barely to a simmer. As
soon as you see a bubble on the surface, remove it from the heat.
Source:
"GOOD EATS with Alton Brown - (Show # EA-1B05) - from the TV FOOD NETWORK"
S(Formatted for MC7):
"10-08-2003 by Joe Comiskey - Mad's Recipe Emporium"
Yield:
"1 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1376 Calories; 88g Fat (55.8% calories from fat); 8g
Protein; 150g Carbohydrate; 8g Dietary Fiber; 326mg Cholesterol; 208mg Sodium. Exchanges: 2
1/2 Fruit; 1/2 Non-Fat Milk; 17 1/2 Fat; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Burned Peach Ice Cream
Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves (not jelly)
1 vanilla bean -- split and scraped
1 pinch kosher salt
4 medium peaches -- halved, seeded,
and grilled or broiled until brown
Combine all ingredients (including the bean and its pulp), except peaches, in a large
saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan
(see comments below). Stirring occasionally, bring the mixture to 170 degrees. Remove from
heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight
to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not
freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased
by 1/2 and reached a soft serve consistency, add the peaches and continue turning to
incorporate. Spoon the mixture back into a lidded container and harden in the freezer at
least 1 hour before serving.
This recipe yields about 1 1/2 quarts.
Comments: If you do not have a thermometer, bring the mixture just barely to a simmer. As
soon as you see a bubble on the surface, remove it from the heat.
Source:
"GOOD EATS with Alton Brown - (Show # EA-1B05) - from the TV FOOD NETWORK"
S(Formatted for MC7):
"10-08-2003 by Joe Comiskey - Mad's Recipe Emporium"
Yield:
"1 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1376 Calories; 88g Fat (55.8% calories from fat); 8g
Protein; 150g Carbohydrate; 8g Dietary Fiber; 326mg Cholesterol; 208mg Sodium. Exchanges: 2
1/2 Fruit; 1/2 Non-Fat Milk; 17 1/2 Fat; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0