Ingredients
For the fruit:
- 3 pounds peaches or apricots, pitted and diced (no need to peel them)
- ½ cup sugar
- ½ cup buttermilk
- A few drops of almond extract (optional)
For the base:
- 2 cups heavy cream
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
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Nutritional Information
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Nutritional analysis per serving (6 servings)
575 calories; 34 grams fat; 20 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 61 grams sugars; 7 grams protein; 293 milligrams cholesterol; 125 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
About 1 1/2 pints
Preparation
Prepare the fruit:
- In a saucepan over medium heat, combine fruit with 1/2 cup sugar. Simmer gently until fruit is tender, about 10 minutes. Purée in a food processor or blender.
Make the base:
- In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of almond extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Dining and Cooking