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      Summer Peach Sundae, 7/8/13



      Ashley's @The Capital Hotel


      PeachIce Cream

      1/2 cup heavy cream

      1 1/4 cups milk

      9 egg yolks

      3/4 cup sugar

      1/2 cup sour cream

      1 1/4 cups Peach puree, see recipe below

      1/2 teaspoon vanilla extract

      1 Tablespoon lemon juice


        In a pot, boil heavy cream, milk, and a littleof 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 180F.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

        1/2 cup granulated sugar

        1 tablespoon of lemon juice

          Placethe sliced peaches, sugar and lemon juice in a medium saucepan, mix togetherand allow it to macerate for 10 minutes.Over medium heat, bring the peaches toa simmer and cook for 5 minutes, stirring constantly. Once the peaches start tosoften, use an immersion blender or potato masher to break them up.Continue to simmer over medium/lowheat, 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'sliquid.Once the puree is finished cooking, usean immersion blender or food processor to make a smoother puree. Allow the puree to cool completelybefore adding it to the ice cream base.

          Peach Compote

          6 peaches,peeled and cut into wedges

          3tablespoons butter

          2tablespoons light brown sugar

          2tablespoons granulated sugar

          1 teaspoongrated nutmeg

          3tablespoons water

          3tablespoons orange juice + 1 orange peel

          1 cinnamonstick


            Combineall ingredients in a saucepan, except for the butter and bring it to a simmerover 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 ofthe pan. Continue to cook for the next 5 minutes. Removethe cinnamon stick and{} orange peel,allow the compote to cool for 5 minutes. Stir in the butter, 1 tablespoon at atime and allow each addition to melt before adding the next.Allowthe compote to cool before serving.


            2 cups heavy cream

            1/4 cup granulated{} sugar

            2 vanilla beans, split andscraped


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

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

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

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