As much as I love fall, I'm really going to miss the abundance and variety of fresh local fruit that we have in the summer. I love going down to the farmers market on Saturday, picking up whatever fresh fruit that was in season, and finding something to make with it. Fall has apples, pears, and, of course, pumpkins, which are all nice fruits, but they're not the same as fresh raspberries, strawberries, peaches, or blueberries. They just don't have that bright, summery taste. I guess that's what makes them so wonderful when they finally arrive at the markets - we've missed them for so long.
This is kind of the last hurrah of the summer fruits in Vancouver, I think. The rainclouds are already settling in and the fresh berries are slowly fading from the local markets. Of course, California supplies our berries in the winter, but they're not the same.
It seems everyone is making jam in order to preserve their summer fruits, but I already did that with peaches (my peach vanilla jam) and wanted to do something a little different. Granted, this ice cream won't stick around as long as jam, but that's only cause it's so darn good. This creamy, rich, and velvety ice cream is a perfect accompaniment to this blueberry lavender pie, or simply on its own.
Recipe from Dahlia Bakery Cookbook
3 large peaches
1 tablespoon honey
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 vanilla bean
8 large egg yolks
Preheat the oven to 375 degrees. Halve the peaches and place them in a roasting pan, round side down. Drizzle the honey over them and place them in the middle rack of the oven and bake for 35 to 40 minutes, until they are tender. Remove them from the roasting pan and let them cool.
Meanwhile, combine the cream, milk, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Keep the seeds aside and put the pod into the milk mixture.
Over medium-high heat, scald the milk, stirring occasionally. The milk is scalded when tiny bubbles appear around the edges and it's steaming, not boiling. Take the saucepan off the heat.
In another bowl, whisk the egg yolks and vanilla bean seeds until it is pale yellow. Slowly add a ladle of the scaled milk mixture to the egg yolks, whisking constantly so the eggs don't curdle. Pour the warmed egg yolk mixture into the saucepan with the milk and return to medium heat, stirring constantly. When the crème anglaise is thick enough to coat the back of the spoon, take it off the heat. Immediately pour it through a fine-mesh sieve into a bowl. Set aside for the moment.
Peel the skins off the roasted peaches and remove the pits. Put the flesh into a blender or food processor and puree until smooth. Combine the pureed peaches with the cream mixture and refrigerate for a few hours or preferably overnight.
Churn the mixture to the manufacturer's instructions, transfer to a clean container, and refrigerate for another few hours.