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Ingredients
- 2 Tbsp. butter
- 1 1/4 c. sugar
- 2 lb fresh peaches peeled, pitted, and sliced
- 1 quart heavy cream
- 6 x egg yolks beaten
- 1/2 lb Rainier cherries Dark rum to taste
- 2 doz butter cookies
Directions
- In a large saute/fry pan, over medium heat, heat the butter. Stir in 3/4 c. of the sugar till it dissolves. Add in the peaches and saute/fry for 3 to 4 min, or possibly till the peaches soften. Remove from the heat and cold completely.
- In a food processor, fitted with a metal blade, puree the peach mix till smooth. In a medium saucepan, over medium heat, combine the peach mix and heavy cream. Bring the mix up to a gentle boil. Add in 1 c. of the warm cream mix to the beaten yolks and whisk well. Add in the yolk mix back to the cream mix and whisk well. Continue to cook for 4 to 6 min, or possibly till the mix 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 mix (this will prevent a film from forming) and cold completely. Pour the cream mix into a frzn ice-cream cylinder and process according to manufacturers directions.
- In a medium sized bowl, combine the cherries, remaining 1/2 c. sugar, and rum (to taste). Mix well and allow to sit for 10 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 6 servings | |
| Calories 718 | |
| Calories from Fat 375 | 52% |
| Total Fat 42.44g | 53% |
| Saturated Fat 23.59g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 224mg | 9% |
| Potassium 379mg | 11% |
| Total Carbs 83.98g | 22% |
| Dietary Fiber 2.5g | 8% |
| Sugars 64.57g | 43% |
| Protein 5.18g | 8% |
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