3 large fresh peaches (or frozen)
½ cup buttermilk
almond extract
1 tsp citric acid
1½ cups milk
½ cup heavy cream
¾ cup sugar
½ cup light corn syrup
3 TBL black tea leaves (loose, not from tea bags)
2 tsp tapioca starch OR 4 tsp cornstarch
The book Hello, My Name is Ice Cream is an outstanding source of information and recipe ideas for ice cream. I found the amount of almond flavor overwhelming and suggest a smaller amount here.
Peel
- 3 large fresh peaches
If using frozen peaches make sure they are peeled.
Cut the peaches into chunks and heat in a small saucepan, mashing. Cook for about 5 to 10 minutes. Let cool and strain through a medium-to-fine sieve. You need to obtain 1¼ cups peach puree and to it add
- ½ cup buttermilk
- 1 couple drops (⅛ tsp) almond extract
- 1 tsp citric acid
Refrigerate this mixture.
In a saucepan, combine
- 1½ cups milk
- ½ cup heavy cream
- ¾ cup sugar
- ½ cup light corn syrup (The book provides other options)
Over medium heat, cook and stir until it comes to a full boil. I prefer to use tapioca starch, but if you are using cornstarch, add
- 4 tsp cornstarch dissolved completely in 2 TBL water
Reduce heat to a simmer and cook for 2 minutes more. Remove from heat.
If you are using tapioca starch, add
- 2 tsp tapioca starch dissolved completely in 2 TBL water
Add
3 TBL black tea leaves (not from tea bags)
Steep for 6 minutes, but no longer as it will impart a bitter taste. Strain the hot base through a fine sieve and cool in an ice bath. When the temperature is cool to the touch (50º F), combine with the peach mixture. Refrigerate for at least 4 hours (to get a better texture). Churn in ice cream freezer. While you can eat it right away, it’s much better packed and frozen for at least 4-6 hours.