I am so excited about my new invention. I don't know if anybody has ever done this, but this happens simply like a trial and error.
It is started with a tree of peach that thrives in the vegetable garden carrying a lot of yellow peaches with pink cheeks. While the other trees in the orchard are suffering from brown rot, this throw-and-grow little tree which we have ignored for years is carrying healthy peaches for such a young age. What an irony. Of course, it brings smile on my face because I thought I will never bottle peaches this Summer. I am so thrilled I can!
I stewed and bottled yellow peaches from our orchard last week for out winter supply, and did another batch for making ice cream. Thought it will be nice to have peach to flavour the cream.
Before that happened, I already had jars of lemon posset in the fridge, been sitting there for two days and been devoured every now and then, as desserts and sometimes I nibbled a spoonful while doing house chores. I still had two more jars to finish, so when the custard for ice cream is cooled down and mixed with mashed stewed peaches, I took a spoonful and mixed it with a teaspoon of lemon posset. The result is astonishing!
I just couldn't believe it. But this has to be tested. So, okay. I made the ice cream manually and added the lemon posset in the custard before freezing. When the family gathers for dinner in the evening, I serve ice cream for desserts. I got a lot of nods!
So, try this if you must. The recipe for lemon posset is posted years ago here and you find it on the link above or simply click this.
Peach Lemon Posset Ice Cream
Make Lemon Posset. Chilled. Use 2 Cups for the ice cream.
8 egg yolks
600ml cream + 1 cup thick cream
1/2 cup caster sugar (I think I added another 1-2 Tbs)
1 tsp vanilla extract
Cook the creams until near boil. Whisk egg yolks with sugar until pale. Pour in whisk in the hot cream. Put this mixture back in the bowl on a pot of simmering water. Cook until thicken. Stir in vanilla extract. Remove and cool down before chilling in the fridge for 4 hours or overnight.
Make Stewed Peaches
10 yellow peaches
1-3 cups white sugar
1 cinnamon stick
1 vanilla pod, split
Water, just enough to cover the peaches
Boil the water, cinnamon stick and vanilla pod until thicken, stirring the sugar until dissolved while you are cooking. Add in the peaches, cook until the peaches are soft enough to mash. Remove from the saucepan, peel and roughly mashed. You can use the syrup for another use. Add the mashed peaches to the custard.
When the custard is chilled, remove from the fridge. Stir in mashed peaches, and lemon posset. Freeze for 2 hours or until the edge hardens. Remove from the freezer, then whisk or beat with an electric mixer--it's kinda hard because the mashed peaches will be stuck in between the whisker teeth. I just use a fork, yes, need to be patience and persistent. I don't use food processor either because it will blend all the chunky mashed peaches into one mass form of ice cream, unless you want it so, be my guess. Repeat the process for the third time, and continue freezing until serving time. Makes about 1 liter.