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Peach coconut ice cream

July 28, 2014

Another ice cream recipe fit for summer? How about starring the in-season stone fruit, the lovely peach!

A friend of mine owns a peach tree that decided to bear literally hundreds of fruit at the same time. When I first saw it, I gaped at the ridiculous sight of peaches bending the tree branches all the way to the ground. I was invited to pick as many as I could take, and I happily brought several pounds home to ripen. Unfortunately, they ripened all at the same time. Solution to fruit overage? Ice cream!

Ice Cream

Ice cream a bit melty coming straight out of the ice cream maker. I allowed some of the leftover cooked peach pieces to ribbon themselves into the coconut mixture.

Spoon Shot

2 lb peaches
2 cups coconut milk
3 Tbsp honey
4 egg yolks

(1) Chop peaches into quarters and add with coconut milk to a pan over on medium heat on the stove. Bring to simmer.
(2) Add honey and simmer on low for 40-60 minutes, reducing the liquid as much as possible.
(3) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(4) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(5) Let the mixture cool and chill for about an hour.
(6) Strain the mixture. Reserve about a quarter of the nicer peach strips and add to the ice cream mixture.
(7) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(8) Allow to sit in freezer overnight to allow flavors to incorporate.


Dai Dai


From → Recipes

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