Peach Ice Cream Recipe From Cook For Jacqueline Kennedy Onassis

CONTEST-WINNING PEACH ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

GEORGIA PEACH HOMEMADE ICE CREAM

Steps:

• Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
• In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
• Follow the manufacturer's instructions to freeze the ice cream.

MANGO ICE CREAM, A FAVORITE OF JACQUELINE KENNEDY ONASSIS

Steps:

• You will need 6-8 very ripe mangoes, peeled and pitted and pureed to make 4 cups total.
• Scald the cream and then remove from heat.
• Stir in the sugar until it dissolves [you can use superfine sugar].
• Then, stir in the mango puree and the strained lime juice.
• Let cool in the refrigerator.
• Freeze in an ice cream machine, according to the manufacturer's directions.
• When the ice cream is ready, store it in a container in the freezer.
• You can serve this with julienned strips of mango over the top of each serving and/or a bit of freshly-grated ginger [microplane graters and zesters are the best for grating ginger].
• NOTE: This should be served the same day it is made so that it doesn't get too hard. You can scoop it out into the serving bowls a little ahead of time and leave in the refrigerator so the consistency can be gooey but firm. Chefs for the Royal Family shape the ice cream with 2 spoons into oval shapes.
• You can also add more egg yolks and good-quality vanilla or bourbon vanilla to taste.