Red Haven peaches are my preferred peaches for every occasion: raw, smoothied, crisped, crumbled, iced and creamed... When I hear our farmers announcing that 'Red Havens are done for the year!', it's like nails on a chalkboard. Thankfully, Flaming Furies, Freestones, and other varieties are nearly just as good.
Diet: Vegetarian
Yield: 2 quarts
INGREDIENTS
5 Red Haven peaches
2 cups heavy cream
1 cup whole milk
1 cup whole milk
3 large eggs
1 1/2 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
FOOD SOURCE
Red Haven peaches: various farms, Grand Rapids
Heavy cream: Hilhof Farms, Hersey
Whole milk: Hilhof Farms, Hersey
Eggs: my little cousin Sam's backyard, Lowell
METHOD
1. In large bowl, mix together eggs and sugar until smooth.
2. In another bowl, puree four of the peaches in a food processor and add to egg and sugar mixture.
3. Stir in cream, milk, vanilla, and salt, and mix well.
4. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
5. Chop and mash the fifth peach and add to canister half-way through freezing process.
Remove from freezer ten minutes before serving.
2. In another bowl, puree four of the peaches in a food processor and add to egg and sugar mixture.
3. Stir in cream, milk, vanilla, and salt, and mix well.
4. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
5. Chop and mash the fifth peach and add to canister half-way through freezing process.
Remove from freezer ten minutes before serving.
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