Summer Peach Sundae, 7/8/13 - KATV - Breaking News, Weather and Razorback Sports

Summer Peach Sundae, 7/8/13

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Tandra Watkins

Pastry Chef

Ashley's @ The Capital Hotel

 

Peach Ice Cream

½ cup heavy cream

1 ¼ cups milk

9 egg yolks

¾ cup sugar

½ cup sour cream

1 ¼ cups Peach puree, see recipe below

½ teaspoon vanilla extract

1 Tablespoon lemon juice

 

In a pot, boil heavy cream, milk, and a little of the sugar.

In a large bowl, whisk together the egg yolks and sugar. Temper the eggs with the hot milk and add it back into the pot and cook to 180°F.
In another bowl, combine the sour cream, peach puree, vanilla extract, and lemon juice. Stir the peach mixture into the ice cream base and then strain and cool the ice cream base down.


Peach Puree

8 medium peaches, peeled and sliced

½ cup granulated sugar

1 tablespoon of lemon juice

Place the sliced peaches, sugar and lemon juice in a medium saucepan, mix together and allow it to macerate for 10 minutes.
Over medium heat, bring the peaches to a simmer and cook for 5 minutes, stirring constantly. Once the peaches start to soften, use an immersion blender or potato masher to break them up.
Continue to simmer over medium/low heat, stirring often so that the puree doesn't burn at the bottom of the pan. Cook for about 20-25 minutes, or until the puree thickens and reduces it's liquid.
Once the puree is finished cooking, use an immersion blender or food processor to make a smoother puree.
Allow the puree to cool completely before adding it to the ice cream base.

Peach Compote

6 peaches, peeled and cut into wedges

3 tablespoons butter

2 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon grated nutmeg

3 tablespoons water

3 tablespoons orange juice + 1 orange peel

1 cinnamon stick

 

Combine all ingredients in a saucepan, except for the butter and bring it to a simmer over medium heat. Once the compote starts to simmer, turn the heat to low, cover the pot but stir constantly so that it doesn't scorch at the bottom of the pan. Continue to cook for the next 5 minutes.
Remove the cinnamon stick and  orange peel, allow the compote to cool for 5 minutes. Stir in the butter, 1 tablespoon at a time and allow each addition to melt before adding the next.
Allow the compote to cool before serving.

Chantilly Cream

2 cups heavy cream

¼ cup granulated  sugar

2 vanilla beans, split and scraped

 

Whip everything together, until it reaches a very soft whip cream that moves fluidly but is not runny.

For this sundae you will also need 1 cup of crushed Amoretti cookies. These are almond flavored cookies from Italy, they can be found a gourmet food stores. If you don't have amoretti cookies, you can use cubes of pound cake, vanilla wafers, or lemon cookies.

To Serve, place a little of the peach compote in the bottom of an ice cream dish, top that with a little of the crushed amoretti cookies, followed by a little of the Chantilly cream. Place a small scoop of peach ice cream on top of the Chantilly cream, and top that with more of the peach compote, crushed amoretti cookies, and Chantilly cream. Finish the sundae with another scoop of the peach ice cream and garnish with a few of the peaches from the compote.

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