Cinnamon Peach Skin Ice Cream
One of the most disappointing things about canned peaches is the lack of skin. The slime in which they are suspended is pretty cool, and that counts for something, but when I'm eating a slice of peach, it doesn't matter how sweet, juicy, and sexy the flesh is, there's nothing I like more than gnawing on the tangy, fuzzy skin. This flavor deserves to be a headliner, to be the center of attention in a dish. People, however, are not likely to look fondly on being served a platter of skin, so what better way to get our peachy point across than with ice cream?
Here's the issue: I haven't made this recipe yet, for lack of an ice cream maker (mine is about 3000 miles that way -->). As of right now, this ice cream is merely a really tasty thought experiment. Hopefully it turns out...
Yield: a little over 1 qt.
- 2 1/2 cups heavy cream
- 1 3/4 cups whole milk
- 3/4 cups sugar
- 6 large egg yolks
- skin of 12 peaches (yeah, so you might want to make a fruit salad or something too...)
- 1/4 cup peach juice
- 2 tbsp lemon juice
- Some quantity Ceylon cinnamon (maybe... If the peach skin by itself is good, fuck the spices)
- Small pinch salt
So here's the basic theory behind this recipe: We want the essence of peach skin, and we need to counterbalance the sweetness native to the ice cream. To do this we add lemon juice, to kill the sweetness, and we attack with three different kinds of peach flavor: We blend half of the peach skin, to make a peach-skin puree, add general peachy essence with the peach juice, and then we chop or grate the rest of the skin so that people will know what they're eating (munching down on the skin is basically the best part). Timing is the part I have to get down, that is when to add everything. I'm concerned about losing the freshness and tangyness of the skin in the cooking process, so maybe I'll add half the puree before the boil, and half after. I'll figure it out, and I'll actually post directions when I do. Until then, dream of peaches (if you know what I mean). Oh and if anyone figures out how to do this, let me know, and I'll gladly take credit for your hard work.