I bought my ice cream maker a couple years ago and last night was the first time I used it! (And during those two years, the bowl of the ice cream maker has been sitting in my freezer just waiting to be used.)
I used white peaches. I don’t have a scale at home so I ended up using 5 peaches hoping that would be enough since they were on the smallish side. I’m afraid of my peeler. My mom gave it to me years ago and she raved that it was the sharpest peeler ever! Well, I believe it – it’s so sharp it can trim your fingernails for you as you’re peeling whatever it is you’re peeling. Which is why I’m afraid of my peeler. Don’t ask me why I haven’t gone to pick up an OXO one like the beau, which is much friendlier. So, it took me a while to get the peaches peeled, pitted, and chopped. And I now have shorter nails. (Don’t worry – they didn’t end up in the ice cream!) My honey bear was quite empty so I ended up using much less than a quarter cup of honey. Didn’t matter in the end.
I still need to hone my custard skills. It doesn’t help that I don’t have an instant thermometer at home either. Can anyone reference a good one? The last one I bought didn’t seem to help me any when I used it for the Extraordinary Lemon Tart. I think it read 140 and that was all it was going to do. For this custard, I thought I’d follow the recipe where it says when you drag your finger down the spoon, the custard won’t fill in. Well, the custard was looking really, really nice and the spoon test worked well. I don’t know how, but in the matter of a split second, it went from looking nice and smooth to a bit curdled! After mixing in the vanilla and the peach puree, it still looked a little off. But in the P&Qs, Cakelaw from Laws of the Kitchen said it would turn out fine in the ice cream churner. And it did! Since I made this last night, I didn’t get a chance to taste the final result. I took the pictures this morning and dumped the ice cream back into the container before I headed off to work. From what I tasted last night, it was pretty sweet and very peachy! I can hardly wait to have some for dessert tonight!
Last Week: Parisian Apple Tartlet
Next Week: Coconut-Roasted Pineapple Dacquoise