Peach and Buttermilk Sherbet

August 21, 2009 at 11:55 am (7 ingredients or less, buttermilk, coarse kosher salt, Desserts, food processor, freezer, granulated sugar, ice-cream maker, lemon juice, light corn syrup, milk, peaches, stovetop, Summer)

Makes about 1 quart

4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
3/4 cup sugar
1/4 cup light corn syrup
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
1 cup whole milk
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1. Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.

2. Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.

3. Freeze in an ice cream maker according to the manufacturer’s instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container. Sherbet can be frozen for up to 1 week.

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Double Strawberry Ice Cream

March 18, 2008 at 1:26 pm (7 ingredients or less, egg yolks, food processor, freezer, granulated sugar, heavy cream, ice cream, ice-cream maker, salt, strawberries, vanilla)

Double Strawberry Ice Cream
Makes: 8 servings
Prep: 15 minutes
Cook: 12 minutes.
Refrigerate: 3 hours
Freeze: at least 4 hours or overnight

2 cups heavy cream
1 cup plus 1/2 cup sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 quart strawberries, hulled and cut into 1/2-inch slices
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1. In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160°F on instant read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.

2. Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1 2/3 cups.) Cover; refrigerate until ready to use.

3. To finish: Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturer’s directions. Transfer to shallow 2 1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.

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