This is a tasty little frozen custard recipe I developed; the name says it all. Inspired by my southern roots. Well, kind of. Texas...not exactly the deep south, but, you know.
It's peach season, so I'm trying to come up with more recipes using them. I love peaches! Except for rotten peaches...rotting in the summertime. And lately I've had some bad peaches - too watery and sour, or even moldy. But when you get a good one, oh man. Look out.
Tangy-rich custard, with bourbon infused peaches, and buttery-brown sugary coated walnuts is sheer deliciousness.
That's all for today - I'm still recovering from my float trip. Frozen custard definitely helps.
Buttermilk Frozen Custard with Bourbon Roasted Peaches and Brown Sugar Walnuts (Recipe by Emily)
Printable Recipe
1 1/2 cups buttermilk
6 large egg yolks
3 cups heavy cream or half-and-half
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, divided use
6 tablespoons brown sugar, divided use
1/8 teaspoon salt
1/2 cup finely chopped walnuts
1 cup coarsely chopped firm ripe peaches, peeled
1 tablespoon Bourbon whiskey
Whisk together buttermilk and egg yolks in a large mixing bowl.
Whisk together cream and sugar, in a large saucepan, over medium heat, and bring mixture to a boil. Gradually whisk half of the hot cream into eggs, until well combined. Whisk egg mixture back into saucepan containing remaining cream. Heat mixture to 170 degrees F, whisking constantly, or until custard coats the back of a spoon.
Strain custard into a large mixing bowl, and whisk in vanilla.
Cool custard for 30 minutes; lightly cover and refrigerate overnight.
To make the brown sugar walnuts, melt 1 tablespoon butter in a large nonstick skillet, over medium heat. Stir in 3 tablespoons brown sugar, salt and walnuts, and cook for 5 minutes, stirring constantly, until sugar is dissolved, and walnuts are golden and fragrant. Pour into a small bowl and cool completely.
To make the bourbon roasted peaches, melt the additional 1 tablespoon butter in a large nonstick skillet, over medium heat. Stir in the additional 3 tablespoons brown sugar and stir until dissolved. Add peaches and Bourbon, and cook for 3 minutes, stirring frequently, until tender and syrupy. Pour into a small bowl and cool completely.
Pour custard into ice cream maker and process according to manufacturer's directions. In the last 5 minutes of processing, add walnuts and peaches, and allow to finish churning. Pour into a freezer-proof container and freeze for 2 hours, or until ready to serve.
Yield: 8 servings
Printable Recipe
1 1/2 cups buttermilk
6 large egg yolks
3 cups heavy cream or half-and-half
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, divided use
6 tablespoons brown sugar, divided use
1/8 teaspoon salt
1/2 cup finely chopped walnuts
1 cup coarsely chopped firm ripe peaches, peeled
1 tablespoon Bourbon whiskey
Whisk together buttermilk and egg yolks in a large mixing bowl.
Whisk together cream and sugar, in a large saucepan, over medium heat, and bring mixture to a boil. Gradually whisk half of the hot cream into eggs, until well combined. Whisk egg mixture back into saucepan containing remaining cream. Heat mixture to 170 degrees F, whisking constantly, or until custard coats the back of a spoon.
Strain custard into a large mixing bowl, and whisk in vanilla.
Cool custard for 30 minutes; lightly cover and refrigerate overnight.
To make the brown sugar walnuts, melt 1 tablespoon butter in a large nonstick skillet, over medium heat. Stir in 3 tablespoons brown sugar, salt and walnuts, and cook for 5 minutes, stirring constantly, until sugar is dissolved, and walnuts are golden and fragrant. Pour into a small bowl and cool completely.
To make the bourbon roasted peaches, melt the additional 1 tablespoon butter in a large nonstick skillet, over medium heat. Stir in the additional 3 tablespoons brown sugar and stir until dissolved. Add peaches and Bourbon, and cook for 3 minutes, stirring frequently, until tender and syrupy. Pour into a small bowl and cool completely.
Pour custard into ice cream maker and process according to manufacturer's directions. In the last 5 minutes of processing, add walnuts and peaches, and allow to finish churning. Pour into a freezer-proof container and freeze for 2 hours, or until ready to serve.
Yield: 8 servings
42 comments:
Sup?