Peach Ice Cream Recipe from Cook for Jacqueline Kennedy Onassis
"from the cookbook, Cooking for Madam by Marta Sgubin.
Note, you can experiment with adding egg yolks and vanilla to taste - or a bourbon vanilla -"
- Ready In:
- 6hrs 20mins
- Ingredients:
- 4
- Yields:
-
3-4 quarts
- Serves:
- 6-10
ingredients
- 8 cups heavy cream
- 1 1⁄2 cups sugar
- 3 cups fresh peaches, peeled, seeded, and crushed
- 2 lemons, juiced and strained
directions
- Scald the cream, then take the pan off the heat and stir in the sugar until it is dissolved.
- Stir in the peaches and any peach juice in the bowl.
- Add the strained lemon juice.
- Let cool. Then freeze in an ice cream maker, according to the manufacturer's instructions.
- Note from Marta Sgubin: I tried adding a little peach brandy to this but decided I preferred the pure flavor. If you like, you can try it, but don't add too much or the alcohol could prevent the custard from freezing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
