Holy heck it's hot and humid in Memphis again. Blech. You cannot be outside for more than 5 minutes without sweating buckets. I.hate.the.heat. Luckily, this week's TWD did not require me to fire up the oven, instead I fired up the ice cream maker - Honey-Peach Ice Cream, chosen by Tommi of Brown Interior.
My ice cream was 50% local, the peaches and the honey I bought at the Memphis Farmer's Market from local folks and the whole milk is from the dairy in my hometown.
I had not made an ice cream yet that was 'cooked' beforehand. I cut up and boiled the peaches and honey together, it sputtered and spattered even after I turned down the heat. I followed the rest of the directions of mixing the milk and cream and tempering the egg/sugar mixture, etc. My problems arose when I was getting the custard to thicken, it took f o r e v e r to thicken and afterwords it had tons of tiny clumps. I was rather concerned. I put the mixture in the fridge and waited.
After the mixture was chilled I put it into the ice cream make and crossed my fingers. As it churned the texture seemed to smooth out and I snuck a taste towards the end. The honey has a very prominent flavor and the peaches too. I have to say though I thought the texture was a little - off? Maybe it's because it was clumpy before I put it in the maker? I don't know, it's tastes fine but leaves a weird filmy aftertaste. Or maybe this is how is it with all cooked ice creams? Anyway, it was still delicious and I really enjoyed making ice cream in a different way.