It's summer and peaches are in full season. Rosé is too! The weather just begs for fresh desserts and nothing too elaborate. Although you may be intimated by this recipe, it's the easiest thing -- even the homemade ice cream. Seriously. So easy and delicious too! Now, I'm not sure I would be serving the rosé syrup and the macerated peaches to the kiddos, but definitely the adults.
A good alternative for the kids is to grill a couple ripe peaches, halved and pitted, and serve with a spoonful of Nutella on top.
Peaches in Rosé SyrupPeaches, halved and pitted1 (750-ml) bottle dry rosé1 cup sugar1 vanilla bean, split lengthwise3 whole star anise (optional)Vanilla ice cream, for serving
1. Arrange peaches in a 13- by-9-inch baking dish. Combine rosé and sugar in a medium pot. Scrape seeds from vanilla bean and add seeds, bean, and star anise (optional) to pot. Simmer, stirring occasionally, until sugar is dissolved, 5 to 7 minutes. Pour rosé syrup over fruit and let macerate, uncovered, at room temperature for 2 hours or refrigerate overnight.
2. Serve peaches with ice cream, with rosé syrup spooned over top.recipe via Real Simple
Vanilla Ice Cream
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.recipe via David Lebovitz
ice cream maker, bowls, vintage silver spoons, napkins
[show_shopthepost_widget id="3225550"]
[thefeedproducts style='two']