125 g sugar
4 egg yolks
1 cup heavy cream
1 cup half & half
Peach sauce and chunks
2 medium peaches
2 tablespoons turbinado (brown sugar would work well too)
2 tablespoons butter (probably added a few more as they cooked)
1/2 tablespoon tapicoa flour (any flour should work to thicken here)
1/4 teaspoon cinnamon
|Peach Ingredients Part One|
|Peach Ingredients Part Two|
Peel the peaches and pull out the pits, then cut in to thin wedges (~ 1/4" thick). Melt the butter over a medium-high heat, toss the peaches in and stir for about 5 minutes to cook them down and caramelize them slightly. Then add the turbinado (or brown sugar), cinnamon and flour and reduce heat to medium and cook down for about 20-30 minutes until it becomes mostly a thick saucy consistency with your desired peach chunk density remaining. Allow to cool for about 20-30 minutes.
Simmer the cream and half and half for about 10 minutes, then allow to cool. Beat the heck out of the yolks until they stiffen, whisk in the sugar. Temper in the cream mixture and whisk until smooth. Then return to a low heat, mix in the peach sauce, and slowly heat to 175 F. Once there allow to cool to room temperature (stirring regularly to keep a skin from forming on the surface and curdling at the bottom of the pan). Stir in two tablespoons amaretto, allow to refrigerate for a few hours and then toss it in the ice cream maker.
My day was peachy keen after this.