Recipe: Crème Fraiche Peach Cinnamon Ice Cream
Berkshire native Alana Chernila, local politician, mother of two, and author of the new cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas at the Great Barrington Farmers’ Market. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of what’s growing in the region’s farms, fields, and gardens. Joyful that peaches have arrived in our farmers’ markets, we asked Alana for a seasonally appropriate recipe, and she responded accordingly.
I’ve decided that everything extra that I have in my fridge is going into ice cream. I don’t care if my ice creams have long names–I like a good combination. Screw simplicity.
This one comes from a taste memory that goes a way back. It turns out, I actually went to boarding school. The food there was just awful, and awful for three meals a day. Honestly, I remember nothing other than wilted broccoli and Lucky Charms. And one other thing.
Someone in the kitchen must have had an inspiration one day, and they started mixing canned peaches, plain yogurt, and cinnamon. They would scoop it into those little green plastic bowls and lay out maybe forty bowls of it on the counter at breakfast. No one took it except me. And I would take three. Brilliant combination. So, glamour girl that I am, I had too much crème fraiche in the fridge. And lovely local peaches going all compost-y on me. Time for ice cream.
Crème Fraiche Peach Cinnamon Ice Cream
1 cup whole milk
2 cups crème fraiche
1/2 cup sugar
5 egg yolks
pinch of salt
4 medium peaches, peeled and cut into bite-sized pieces
1/2 cup water
1 tablespoon cinnamon
In a medium saucepan, combine the peaches and the water. Cook until tender and releasing juice, about 20 minutes. Stir in the cinnamon. It will form something of a syrup. Transfer to the refrigerator to cool completely.
Warm the milk, sugar, and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and cook on medium-low heat, stirring fairly constantly. When the mixture coats the back of the spoon, remove from heat.
Set up a strainer over a medium mixing bowl. Pour the mixture through the strainer and refrigerate. When it is chilled, whisk in the crème fraiche. Then stir in the cooled peach mixture. Freeze in an ice-cream maker for at least 2 hours before serving. — Alana Chernila(0) Comments