On Tue, 07 Aug 2007 05:28:47 GMT, "The Joneses" <[email hidden]>
Quoted message said:"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:The Joneses <[email hidden]> wrote:
Rich, corinthian leather.
They look even better on a muted prickly-pear green cactus pad
under a monsoon sky.
--Blair
Sounds of crickets cricketing, owls hooting, and coyotes howling. Ah,
poetical desert.
We are grateful for the rain, but we'll be glad when it dries up again. We
get great peaches this time of year.
Edrena
Bring peaches up with you too!!!!!!
I am thinking of Kay's Peach ice cream......mmmmmmmmmmmmmmmmmm....
Christine
Fresh Peach Ice Cream
Makes about 1 quart
3 medium-size ripe peaches, peeled, pitted, and cut into 1/2-inch
pieces (about 2 cups)
1/2 teaspoon juice from 1 lemon
Pinch salt
1 cup plus 6 tablespoons sugar
1 1/4 cups whole milk [I only had 2/3 cup of milk in the house so I
used it and made up the difference with half-and-half]
1 1/3 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
2 tablespoons vodka
1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in
medium-size nonreactive saucepan to combine; let stand until a pool
of syrupy liquid accumulates and peaches soften slightly, 1 to 1
1/2 hours.
2. Position sieve over medium bowl set in an ice-water bath; set
aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy
saucepan over medium heat, stirring occasionally, until steam
appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks
and remaining 6 tablespoons sugar in medium bowl until pale yellow.
Stir half the warmed milk mixture into beaten yolk mixture until
just blended. Return milk-yolk mixture to saucepan of remaining
warmed milk mixture. Heat milk-yolk mixture over medium-low heat,
stirring constantly with wooden spoon until steam appears, foam
subsides, and mixture just begins to thicken or instant-read
thermometer registers 180 degrees F (mixture must not boil or eggs
will curdle). Remove from heat, and immediately strain custard
into prepared bowl. Cool custard mixture to room temperature, stir
in vanilla, then cover and refrigerate until instant-read
thermometer registers 40 degrees F, at least 2 and up to 24 hours.
[I made the custard the day before I froze it, a good idea
generally, and let it cool in the fridge all night and most of the
next day. I didn't bother to measure the temperature.]
3. Meanwhile, heat softened peaches and their liquid, stirring
occasionally, over medium-high heat until peaches are tender and
flesh has broken down, 3 to 4 minutes. [The idea is to soften the
peaches so they won't be rock hard when the custard is frozen. You
don't want them completely cooked because you want to preserve the
fresh peach flavor.] Transfer to bowl, stir in vodka, and
refrigerate until cold, at least 4 and up to 24 hours. [The
addition of the vodka is again for the texture of the frozen
peaches.]
4. Strain chilled peaches, reserving liquid. Stir reserved peach
liquid into chilled custard mixture; pour into ice cream machine
canister and churn, following manufacturer's instructions, until
mixture is frozen and resembles soft-serve ice cream, 25 to 30
minutes. Add peaches; continue to churn until combined, about 30
seconds longer. Transfer ice cream to airtight container. Freeze
until firm, about 2 hours.
