Friday, 24 August 2018

Peach and Sherry Ice cream

Peach and Sherry Ice cream.

Drunk fresh peaches served with this Peach and Sherry ice cream is 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 fruit 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 sweet and creaminess of this ice cream. A 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 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 keep adding it to a large pot with all the juices from the peach, the lemon juice 1 cup of sugar, and the 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 or a food processor or liquidiser.

Step 2
While the peaches are cooking make the custard with 1 cup 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. You will feel the mixture become heavy but cannot be thick yet.
Add the cream, condensed milk and sherry to this custard.
Now add all the pulverised peach mixture into it.
Mix well.
Chill in the refrigerator for at least 24 hours.
Churn in an ice cream machine.
Serve with drunk peaches or brandy snaps

Tips
Over ripe 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 colours. Discard the stones before pulping it 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 look small add a 5th one. Pour milk through the sieve used for the egg yolk to ensure all the yolk is being used up. 

For delicious Parsi Food recipes look for The Art of Parsi Cooking ; reviving an ancient cuisine.


Photo courtesy
Niloufer Mavalvala



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