Movin' to the country, gonna eat a lot of peaches. Movin' to the country, gonna eat me a lot of peaches...
We're probably older than some of you, which means some of you don't know why I'm moving to the country and am gonna eat a lot peaches. It's a song! I was in 5th grade, and all the boys were singing it (that, and doing that wrist-flick thing...and wearing puka shell necklaces and sambas) and I still love it to this day!
Welcome to Peach Week! My sister-in-law is from Georgia, and she has inspired this dish...and eventually this week. So hallelujah for peach week, we have some juicy recipes coming for ya. Her birthday tradition has always been homemade peach ice cream with brownies. I thought that sounded like a mighty good post, yes?
Because peaches can have a mellow flavor, I wanted to figure out a way to get get a really rich peach flavor in the frozen custard. So I blended up the peaches, skin and all...
and then simmered them down until I got this deep, rich orange color on the left. I wanted vanilla bean in there to make it even richer. Making frozen custard can be a bit of a process, but I've recently learned to make it in my blender! Tempering eggs has never been easier! Tempering eggs is when you add a really hot cream to the egg yolk base without cooking the eggs...you just do it really slowly. Instead of clumsily managing a hot pan of cream, another bowl, concentrating on speed of mixing and pouring, I simply beat my egg yolks and sugar in my blender by pressing a button. Then with the lid on and the spout open and the machine running on low, I sloooooowly poured my hot cream into the egg yolks, and voila! Tempered custard base.
Cook it a little bit longer to thicken it all up, then wrap it in plastic and freeze. You can use your ice cream maker if you have it of course, but not everybody has one. When you freeze it without stirring (what an ice cream maker does for you), you get little ice crystals. So if you use this method, I like to pulse it several times in the blender to get it all nice and creamy. Then refreeze a couple of hours to get it back to frozen custard consistency. It sounds like a lot of work, but you're most-likely spreading it out over two days, so it's really not that much hands-on time!
YOU GUYS. This stuff is so good. So much yummy, creamy peach flavor shining through! Frozen custard is always a treat, but when you add in the vanilla and peaches, you remember why this is summer. Godiva triple chocolate brownie mix from Costco is a staple in my pantry, you won't find a better brownie.
And my dark salted caramel is really my most favorite in the whole world. The deep flavor just gets me every time. This is the perfect dessert for your summer dinner party, all the prep work is done beforehand, just scoop and serve. Millions of peaches, guys. Peaches for me.
Peaches and Cream Frozen Custard with Brownies and Salted Dark Caramel Sauce
Ingredients
- 3 peaches or 18 oz. blended peaches (can use frozen)
- 1 peach cut into chunks
- 2 c heavy cream
- 1 c granulated sugar
- ½ Tablespoon salt
- 6 egg yolks
- 2 Tablespoon vanilla extract
- vanilla bean
Instructions
- Wash and pit 3 peaches, blend until mostly smooth. Set aside fourth peach, cut into chunks. Simmer blended peaches on medium heat, stirring intermittently, about 15 minutes or until they have darkened in color and thickened.
- Heat cream, half of the sugar, salt, and vanilla bean seeds in a heavy-bottomed pot over medium heat just until it begins to boil, stirring intermittently.
- Blend egg yolks and remaining sugar in blender until they are thick and pale yellow.
- Slowly temper hot cream into eggs by pouring cream into eggs in a slow stream on low speed. Go slowly as to not cook the eggs.
- After the cream is all mixed in with the eggs, pour mixture back into pot. Add cooked-down peaches and chopped peaches, then continue cooking on low heat until it has thickened a little and coats the back of the spoon, about 10 minutes.
- You want it to reach 180 degrees. Remove from heat, add vanilla extract.
- Pour into glass bowl and let cool to room temperature. Cover with saran wrap and freeze overnight, or until scoopable. Will be soft!
- Serve with warm brownies and salted dark caramel sauce.
Emily Kemp says
this frozen custard looks so delicious with those brownies and caramel sauce, can't wait to try!