Today I bring a simple recipe. A simple recipe that should never be undermined by its modesty and humility. After all, some of the most enjoyable things in life seem to be the simplest of them all.
Lately, I have been a victim of “recipe over-complication”; writing recipes that may seem too long or in-depth and that involve multiple components for the elaboration of just one dessert. Therefore, I decided keep it simple this time.
And what’s wrong with simplicity? Nothing at all. In fact, I firmly believe that the simple things in life are what brings true joy and serenity to one’s journey through this tangled world that we live in…
Family dinners, a strong hug, laughing with a friend (or laughing period), cooking with mom, cuddling, a walk through the food market, burying your feet under the warm beach sand, ripe summer peaches, peach vanilla ice cream…All simple, yet so prevailing.
The list could go on and on. What simple things in life brings you happiness? I have a feeling this Peach Vanilla Ice Cream will!
So look around. Some times turmoil inevitably comes our way and leaves us feeling defenseless. In the meantime though, I invite you to cherish the simple things in life and to never underestimate them. They are a gift of life and we shouldn’t lose sight of them. This deliciously simple peach vanilla ice cream speaks to that thought. In my eyes, it is an emblem of simplicity.
And while we’re at it, stay tuned for next week’s recipe to see how this peach vanilla ice cream becomes transformed into something new and different…and perhaps not so simple after all.
8 oz milk
8 oz cream
1 vanilla bean, split down its length
1 lb ripe peaches, washed, peeled, pitted, and chopped into thin slices
6 oz sugar, separated into amounts of 2 oz and 4 oz
2 oz water
2 tsp freshly squeezed lemon juice
¼ tsp salt
a few thin slices of peach for garnish, optional
1. Add milk, cream, and vanilla bean to a saucepan and bring to a gentle simmer. Turn off the heat and cover saucepan with a lid. Infuse vanilla in milk and cream for 30 minutes.
2. Meanwhile, combine peaches, 2 oz of sugar, water, freshly squeezed lemon juice, and salt in a large saucepan. Cook over low-medium heat for approximately 15-20 minutes, stirring occasionally until peaches soften all the way through and juices thicken into a light syrup. Remove from heat.
3. Purée cooked peaches along with their liquid in a blender until mixture is smooth. Set aside for later use.
4. After vanilla bean has infused for 30 minutes, bring milk and cream to a simmer once again. Meanwhile, whisk egg yolks and 4 oz of sugar in a large bowl. When milk and cream have come to a simmer, slowly temper egg yolks by pouring milk/cream mixture over egg yolks/sugar mixture while whisking simultaneously. Pour mixture back into saucepan and cook on a low and gentle heat so that eggs don’t become scrambled. Stir mixture in a figure 8 pattern with a wooden spoon so that all sides of the saucepan are touched as you cook it. Continue stirring until sauce naps the back of spoon. That occurs when the sauce is thick enough to leave a path on back of spoon when finger is drawn across. At this point you have made a sauce called crème anglaise.
5. Pass crème anglaise through a sieve and it into a large bowl. Add peach purée and to crème anglaise and stir to combine well. Refrigerate for about 2 hours, until sauce is cold all throughout.
6. Remove sauce from refrigerator and pour into ice cream machine bowl. Make ice cream according to the manufacturer’s instructions. Transfer ice cream to an airtight container. Cover and freeze for a minimum of 3-4 hours. Serve ice cream and garnish with a few thin slices of peach.