Ingredients :
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 pinch kosher salt
- 1/2 vanilla bean
- 5 large egg yolks
- 1/2 cup cane sugar
- 2 ripe peaches
- 2 tbsp maple sugar
- 1 1/2 tbsp bourbon
Method :
- Combine cream, milk, salt and 1/4 cup of the sugar in a medium saucepan. Crush vanilla finely and stir into mixture. Bring to a simmer and stir until sugar dissolves. Remove from heat, cover, and allow to rest for 30 minutes.
- Halve peaches and remove stones. Grill face down over an open flame until just slightly blackened, then remove. Once cooled, remove peels and chop into a small saucepan. Add the maple sugar and 1 tbsp water and cook over medium heat until syrupy, around 7-9 minutes, stirring occasionally. Remove from heat and stir in bourbon, then allow to cool.
- Process custard in an ice cream maker according to manufacturer directions, then fold in peach mixture. Transfer to an airtight container and freeze until firm, about 4-6 hours.
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