But after staring at those words for the past week, and then finding out the winner for the challenge is peach cobbler, I felt like I had to make it in addition to the cobbler! I mean, cobbler’s pretty darn good on its own…but it’s SO much better with a delicious scoop of ice cream to go along with it.
Curt & Peggy Brothers from Bro-Kor Valley Farm in Westminster, Maryland, and Carolyn Farm & Orchard in Finksburg, Maryland, actually hand-picked a bag of peaches for me, knowing they needed to last until this weekend. They did a great job, and the GloHaven peaches they selected stayed firm enough through the week to not be a mess by Sunday when I used them.
On Saturday afternoon, I scoured my normal slew of chefs to find the recipe I wanted to try, and ultimately settled on Tyler Florence’s Vanilla Bean Ice Cream Base to get started. He is, after all, one of my favs from the Food Network, remember? The positive reviews of Tyler’s ice cream were endless, and the custard style sounded like the creamy, dense ice cream I like best.
- I halved the recipe to yield two quarts of ice cream instead of a gallon.
- I added one teaspoon of pure vanilla extract and the skins of four peaches to the cream mixture prior to the letting it steep.
- I used my KitchenAid stand mixer with a whisk attachment instead of hand whisking the egg yolks.
- I diced four peeled peaches, mixed them with 1/2 cup sugar, and set them in the fridge to macerate overnight. Next morning, I separated the peaches from their juice and made a reduction to thicken the juice. I then swirled the peach juice reduction into the ice cream once it firmed up in the machine. The peaches were added last.
Pictures to come – the ice cream is going to be churned this morning! I’ve had the cream mixture setting in the fridge all night, which is supposed to yield the creamiest and richest version of this recipe.
This was the second batch I made this morning, frozen while still in a mostly liquid form. I’ve coined it “cream ice” because it’s lighter & fluffier than the original/traditional. Photos of the
perfect creamier first batch will accompany the cobbler blog post tomorrow morning.