Friday 24 August 2018

Peach and Sherry Ice cream

Peach and Sherry Ice cream.

Drunken fresh peaches served with this peach and sherry ice cream are simply delightful. Eating it with brandy snaps is my personal favourite because it simply reminds me of my childhood. Growing up, indulging in some of the best fruits in the world like mangoes, pomegranates, and peaches, we made lots of ice cream at home. The flavours of this ice cream are fresh; the sherry is pungent but not potent and adds to the sweetness and creaminess of this ice cream. The cooking sherry does not work for this recipe.

Peach and Sherry Ice cream served on a ice brandy drunk peach

Serves 30 people

3 kg/ 6.6 lb peeled peaches (weight does not include the pits or skin) 
juice of 1 lemon
1 cup sugar
pinch of salt
1 cup whole milk
4 egg yolk
2 cups whole cream
2 cans condensed milk
3/4 cup sherry

Step 1 
Wash and blanch the peaches in hot water for 10 minutes. The skin will start to peel away. Allow it to cool. Skin the peaches, remove the stone, and place them in a large pot with all of the peach juice, lemon juice, 1 cup of sugar, and salt. Let the sugar dissolve on a very low flame, stirring all the time. Once the sugar is dissolved, bring it to a boil, lower the heat, and cook it for about 30 minutes until the peaches are cooked and soft enough to be pulverised.
Turn this into a pulp with the help of an immersion blender, a food processor, or a liquidiser.
Step 2
While the peaches are cooking, make the custard with 1 cup of hot scalded milk, take it off the stove and add 4 egg yolks that have been beaten and strained through a sieve.
Put it back on the stove and lower the heat to the lowest. Stirring constantly, allow the mixture to simmer until it is just about to boil. The mixture will become heavy, but it will not be thick yet.
Add the cream, condensed milk, and sherry to the custard.
Now add all the pulverised peach mixture into it.
Mix well.
Chill for at least 24 hours in the refrigerator.
Churn in an ice cream machine.
Serve with brandy snaps or drunk peaches.
Overripe peaches will work well as they tend to be juicy and the skin often comes off without blanching.
If you use white peaches that have a strong pink hue on the stone, add the stone while cooking the peaches to get the beautiful natural colour. Discard the stones before pulping them down. This will add to the finished ice cream.
You may like to add a little less sherry to start off. Taste and add more if you prefer.
The egg yolks used here are large. If yours looks small, add a fifth one. Pour milk through the sieve used for the egg yolk to ensure all the yolk is being used up.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy
Niloufer Mavalvala

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