Fresh Peach Ice Cream by Donvier machine

Ahhh . . the simple pleasures of summer in the Northwest. Berries and peaches abound and practically beg us to a supply store like Williams Sonoma or Kitchen Kaboodle in Portland for best selection. The machine capacities and pricing vary too. There are machines that are electric, some operate by hand crank using rock salt with ice, some are partially hand cranked, partially finished in the freezer.

My favorite is this Donvier hand crank with a frozen insert. You just leave the insert in your freezer and when you want to make ice cream, put the insert in the machine, fill it with the mixture and turn the crank! For the ice cream lovers, it’s advisable to buy another insert and have two in the freezer. You can make two flavors this way or speed up production of one flavor.Now that you have your ice cream maker, the variety of recipes astounds. Many are no-cook, microwavable and gelatin based. But the most traditional starts with a cooked custard. This recipe is rich and almost no-fail. The only way to flop is if you use the wrong salt-to-ice ratio in a machine that freezes with rock salt and packed ice. So carefully read the directions and measure salt.

 

 

Fresh Peach Ice Cream

makes: 3 pints

time:prep & cook:35 minutes

chill time : minimum 4 hours plus makers directions to prep

  • hints: custard keeps 2-3 days make it ahead, keep refrigerated
  • to make custard: whisk almost continuously for 30 minutes or until it coats the spoon, in large saucepan over medium heat: 3 whole eggs, 1 cup sugar,2 cups low-fat milk. Set aside custard to cool.
  • prepare peaches: Dip 3 large peaches in boiling water for 30 seconds, plunge into ice water , slip off skins, Chop coarsely.
  • blend: in blender blend 2 of the peaches
  • add: blended peaches and 1 chopped peach
  • add: 2 cups whipping cream and 1 tablespoon vanilla
  • pour: peach cream mixture into large bowl and whisk together with the prepared custard.
  • chill: no less than 4 hours
  • make ice cream: follow ice cream makers/ manufacturers directions
By | 2017-07-11T21:39:17+00:00 February 8th, 2010|Categories: Desserts, Recipes, Savor|Tags: , , , |1 Comment

About the Author:

Michelle is a freelance journalist specializing in luxury and experiential travel. Her readers number in the millions through her various online outlets and print magazines. She loves to explore a culture through their culture and food. "Sometimes, " she says , "luxury can be a shack on the beach with a sand floor and a ceiling of stars."

One Comment

  1. RudolphMorm May 4, 2016 at 5:59 pm

    В различие от родной государства в Германии проституция полностью законна. разумно это иль нет не мне предопределять.
    тем не менее мне подфартило оказаться в единственный из борделей. Было оно в Кельне, во время вояжа по Европе. сперва я был естественно удивлен, что так просто пойти в лупанарий, уплатить бабки, и заняться любовью. Для себя это что-то вроде вылета на месяц. тем не менее уже в самом борделе я понял что к чему, мол в этом месте обращаются именно к потребителю, а не так как блудницы белокаменной. целиком сконцентрировано на то дабы посетитель передал предельно много бабок,досуг в Москве однако и секс услуги у них по высшему разряду. Кто прилетит в Германию зайдите в местный лупанарий.

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