Thursday, September 1, 2011

Brown Sugar Peach Ice Cream

Last year it was Saffron Peach Ice Cream, this year it's a simpler Brown Sugar Peach Ice Cream.  I'm not sure which I like better, I'll need to make them both again for a side by side comparison ;)



Brown Sugar Peach Ice Cream
A conglomeration of techniques from The Perfect Scoop, America's Test Kitchen and Eggs on Sunday

Normally I'd use sucanat instead of brown sugar without blinking an eye, but I think this recipe really benefits from brown sugar.  The clusters are completely optional, if you don't want the texture in your ice cream, feel free to leave them out.

3c of peeled, chopped peaches (~4 medium ripe)
1/2t fresh lemon juice
1/4c brown sugar
1 1/2T vodka
2 cans coconut milk
2T arrowroot
1/2c brown sugar
1T vanilla
pinch of sea salt
1 ripe peach, pureed

Stir together peaches, lemon juice and brown sugar in a medium non-reactive saucepan.  Let sit for an hour or so until they've released some juices and the peaches are slightly softened.

Heat peaches over medium high heat until peaches are tender and flesh has just started to break down, 3-4min.  Transfer to a bowl and stir in vodka.  Refrigerate until cold, anywhere from a few hours to overnight.

Reserve 1/4c coconut milk and pour the rest into a medium saucepan.  Add brown sugar to the saucepan and heat over medium heat until sugar has dissolved.  Whisk arrowroot into reserved coconut milk and set aside.  Just as the coconut milk comes to a boil, remove from heat and whisk in the reserved milk/arrowroot, vanilla and salt.  Cool to RT, then refrigerate until well chilled.

At this point you should have chilled peaches and coconut milk.  Strain the peaches and reserve the liquid  (you'll be using both the peaches and the liquid).  Add liquid and pureed peach to the ice cream base and stir well (or blend).  Churn the ice cream according to manufacturer's directions.  Transfer ice cream to a freezer-safe container and add peaches and brown sugar clusters (if using).  Fold in gently, then freeze a couple hours until firm.



Brown Sugar Clusters

1/2c oats
1/4c chopped pecans
1/2c unpacked brown sugar

Preheat the oven to 350deg.

Add oats and pecans to a foil/parchment-lined sheet and toast for 8-10min.  Set aside to cool.

Melt brown sugar in a pan over medium heat.  When liquid and bubbing, and starting to get a bit darker, turn off heat and stir in nuts and oats.  You'll need to work quickly here, and spread the mixture onto the foil-lined cookie sheet and let cool.

Break into chunks and use as an ingredient or topping for ice cream/yogurt/oatmeal/you name it!



What's your favorite thing to do with peaches??

20 comments:

Elizabeth said...

You seriously blow me away with your creations sometimes. This sounds incredible.

Daisy said...

oo I think I like the sounds of brown sugar better, what fun pairing!

Fun and Fearless in Beantown said...

Holy cow, this looks AWESOME!

Emily @ A Cambridge Story said...

That's it - I need an ice cream maker! This looks absolutely amazing. Can I come over for dessert?! ;)

Kelly said...

I love the sound of the brown sugar clusters! So delicious. I really ought to whip up some peach ice cream since I've borrowed my friend's ice cream maker for awhile. I've been meaning to buy a new one for myself since my kitchenaid mixer attachment very sadly bit the dust. :-(

Rosiecat said...

Oh my gosh, this sounds amazing. Amazing! And yes, you absolutely need to do a double-blind, side-by-side tasting. I selflessly volunteer to be one of your tasters :-)

Joanne said...

I'll volunteer to be the deciding vote if it's a tie. Just let me know when to come over.

And missy. You can't just leave a vague comment on my blog about mysterious happenings in your love life and then not GIVE DETAILS. I can't sleep at night!

Lauren @ Healthy Food For Living said...

Gorgeous ice cream! I love the clusters rippled throughout. Other than eating peaches raw, I love them in baked into crisps, grilled & topped with yogurt and honey, chopped into salsa, and put into sandwiches. I'll be sad to see peach season go!

Elina (Healthy and Sane) said...

It's been a little while since I've made ice cream. This one looks awesome. I'd say the chunks are key! ;)

Megan said...

I love making crisps with fruit like peaches, and now I'm envisioning a peach crisp topped with this ice cream.

5 Star Foodie said...

An awesome ice cream, love that it is with coconut milk and sooo good with the brown sugar clusters!

Miz said...

wow. until NOW? eat.plain.tro

vanillasugarblog said...

wow. woman. this is hot. i mean i know you know how much i love ice cream, but this looks really good.
need to try that vodka in ice cream thing--it's so in.
don't forget to go to that french bakery--i sent you a tweet to remind you.

peachkins said...

this is a fantastic flavor!

Nutmeg Nanny said...

Oh my...I want a bowl now! I love that you used brown sugar...yum!

Maria said...

I want a scoop!

Janetha @ meals + moves said...

YUM! Died and went to heaven. I love peach everything!

Cara said...

Yum! You know what other sweetener might be great here? Maple sugar flakes. I just got some, they are "clean eating"-approved choice. Today I'm making a bread pudding with them but ice cream might be next!

Shannon said...

@Cara- that's a fabulous idea, I bet maple sugar would be delicious :)

Kerstin said...

Those brown sugar clusters sound so good - looks like the perfect summer treat :)

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