Harper's Virginia Mountain Peach Ice Cream
Chef Harper Bradshaw, Chef/Owner, Harper’s Table, Suffolk, Virginia
Makes about 3 quarts | Recipe by Chef Harper Bradshaw
Harper gave me this recipe after our dinner on August 29. It needs very good peaches, so make it when they’re at their best.
INGREDIENTS
4 cups heavy cream
2 cups whole milk
1½ cups sugar
A splash of good vanilla extract
A tiny pinch of salt, if you like
8 ounces egg yolks (about 12 large)
4 cups very good peaches, peeled, then diced or puréed
DIRECTIONS
Bring the cream, milk, sugar and vanilla to a simmer.
Temper the egg yolks: whisk them in a bowl, then slowly whisk in a ladle or two of the hot cream mixture before pouring everything back into the pot.
Add the peaches.
Return the pot to the heat and stir constantly with a wooden spoon until the custard reaches 165°F.
Take it off the heat, pour it into a metal bain-marie and cool it in an ice bath.
Chill the base in the refrigerator overnight.
Freeze it in your ice cream machine, following that machine’s instructions.
Enjoy.
HARPER’S NOTES
Dice the peaches for a chunky ice cream, or purée them in the blender for a smooth one.
Any type of ice cream machine will do.
Our peaches came from Carter Mountain Orchard in Charlottesville, Virginia.
The last course of a summer dinner, and worth saving room for.
