What I'm cooking and eating

Saturday, 18 August 2012

Peach and butterscotch ice-cream

This didn't quite come out how I intended, but I don't actually care, it is very, very good!  Quantities for the peach bit are approximate - depends on how many peaches/how much yoghurt/etc, you have.

5 ripe peaches
3 tbs white sugar
About the same amount, or a little more, Greek yoghurt (depends how much you have!)
About 150 ml whipping cream
2 tbs peach liqueur (optional)

1 quantity butterscotch sauce using David Lebovitz' wonderful recipe (Please note that "heavy cream" is apparently whipping cream, not double).

Soak the peaches in boiling water for c 1 minute until the skins slip off easily.  Remove them, the put the flesh in a large bowl.  Blitz with a stick blender (or use a food processor) until you have a smooth puree.  Now add the sugar, yoghurt, cream and liqueur, if using, and continue to blitz until well mixed.  Chill thoroughly in the fridge, and freeze in ice-cream maker.

I meant to make the butterscotch sauce go through the ice-cream as a ripple, but either it wasn't quite cold enough, or the peach ice-cream wasn't quite as frozen as I'd thought, as it went a bit liquid, plus there was rather too much for the ice-cream maker. So I emptied most of the frozen peach into a freezer-proof bowl, and continued to work the ice-cream maker with the liquid remains; it didn't really freeze solid, but enough so I could add it in to the rest of the stuff. Of course we had quite a lot of tastes that night - but really, next day when I came to try it, it had turned into a sort of marbled-effect ice-cream, and was (and still is) seriously delicious!  Not quite sure if it's reproducible, though!

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