Fresh Peach Ice Cream With Rainier Cherries

Recipe Ingredients

2 tablespoons	30ml	Butter
1 1/4 cups	247g / 8.7oz	Sugar
2 lbs	908g / 32oz	Fresh peaches - peeled, pitted,
		And sliced
1		Heavy cream
6		Egg yolks - beaten
1/2 lb	227g / 8oz	Rainier cherries
		Dark rum - to taste
2		Butter cookies

Recipe Instructions

In a large saute pan, over medium heat, melt the butter. Stir in 3/4 cup of the sugar until it dissolves. Add the peaches and saute for 3 to 4 minutes, or until the peaches soften. Remove from the heat and cool completely.

In a food processor, fitted with a metal blade, puree the peach mixture until smooth. In a medium saucepan, over medium heat, combine the peach mixture and heavy cream. Bring the mixture up to a gentle boil. Add 1 cup of the hot cream mixture to the beaten yolks and whisk well. Add the yolk mixture back to the cream mixture and whisk well. Continue to cook for 4 to 6 minutes, or until the mixture can coat the back of a spoon.

Remove from the heat, and pour into a glass bowl. Press a piece of plastic wrap to the cream mixture (this will prevent a film from forming) and cool completely. Pour the cream mixture into a frozen ice-cream cylinder and process according to manufacturers directions.

In a medium sized bowl, combine the cherries, remaining 1/2 cup sugar, and rum (to taste). Mix well and allow to sit for 10 minutes.

To serve, place a couple scoops of ice cream in each serving bowl. Spoon the cherries over the ice cream and serve with the butter cookies.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C54) - from the TV FOOD - NETWORK

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