white peach or nectarine ice cream
Unless you have an abundance of fruit and can freeze the puree, the window for this divine ice cream is very limited. Ripe nectarines and peaches can be peeled like tomatoes by blanching in boiling water and refreshing in ice water.
600g peeled and pitted weight very ripe nectarines
4 fruit stones, cracked and wrapped in muslin
6 peach, nectarine or black currant leaves – optional
1 vanilla bean, split and scraped
300g caster sugar – divided into 200g and 100g lots
300g full cream milk
300g pouring cream
6 extra large egg yolks – 61g
Split and scrape the vanilla pod and put it into a microwave safe bowl. Add the cream and milk, stones and leaves and push them under the cream. Microwave on high for 6 minutes. As soon as you start the microwave, put the egg yolks and remaining 200g caster sugar into the bowl of an electric mixer and whisk on high until they are pale and voluminous. Immediately the microwave is finished, whisk in the milk/cream. Return the mixture to the microwave safe bowl and microwave for a further 3 minutes and 30 seconds on medium.
NOTE – The microwave times are worked out for milk and cream coming straight from the fridge.
Set up a bowl over another bowl of ice and strain the custard into it. Chill the base completely. When the base is cold, puree the fruit with the 100g of sugar, strain and stir into the anglaise base. Churn the ice cream and store the freezer in an airtight container. Try not to put it in contact with the freezer panels.
note — a point of interest some old French recipes for peach ice cream talked about adding a handful of black currant or peach leaves to the cream so we tried and liked it. The idea of the cracked stones comes straight from a Great Grandmother, who knew no restraint when it came to making desserts.