Fresh Peach Ice Cream With Rainier Cherries
Luscious homemade peach ice cream made from sauteed fresh peaches and heavy cream, served with rum-macerated Rainier cherries and butter cookies.
Ingredients
- 2 tbsp butter
- 1 0.3 cup sugar
- 2 lb fresh peaches, peeled, pitted, and sliced
- 1 quart heavy cream
- 6 whole egg yolks, beaten
- 0.5 lb Rainier cherries
- 1 to taste dark rum
- 24 whole butter cookies
Instructions
- 1
In a large saute pan over medium heat, melt the butter. Stir in 3/4 cup sugar until it dissolves. Add the peaches and saute 3-4 minutes until soft. Remove from heat and cool completely.
- 2
In a food processor, puree the peach mixture until smooth.
- 3
In a medium saucepan over medium heat, combine the peach puree and heavy cream. Bring to a gentle boil.
- 4
Add 1 cup of the hot cream mixture to the beaten yolks and whisk well. Add the yolk mixture back to the cream and whisk well.
- 5
Continue cooking 4-6 minutes until the mixture coats the back of a spoon. Remove from heat, pour into a glass bowl, and press plastic wrap to the surface. Cool completely.
- 6
Pour into a frozen ice cream cylinder and process per manufacturer directions.
- 7
In a bowl, combine the cherries, remaining 1/2 cup sugar, and rum to taste. Mix well and let sit for 10 minutes.
- 8
Serve scoops of ice cream with cherries spooned over top and butter cookies on the side.