It’s funny how I forget each year just how good a juicy peach tastes. This summer I haven’t been able to get enough. I made pie. I made sherbet. Chicken with peaches and ginger. But mostly I’ve been peeling them and eating them over the kitchen sink. Even my little girl (who has been dressing up as Cinderella in prep for Halloween) can’t get enough.
I made this ice cream bombe a few weeks ago. It was the first time in a long time that I actually made something just for me. I cater to the tastes of my husband and children a lot and rarely make what I alone am craving.
In my mind I saw an old issue of Martha Stewart Living from 2001 (I think) that featured several fun, interesting ice cream bombe recipes. I knew that was the direction I wanted to head. You know how I love ice cream. Oh, how I love it. But it can get boring at times. Sometimes I’m ready to pick a new genre within the dessert realm–maybe macarons or laminated doughs?
And then I head back to ice cream. It’s like an old friend that you haven’t talked to for months, yet you can pick up right where you left off. Don’t you love friends like that?
Peach and almond go well together, but I wanted more than adding a little almond extract to peach ice cream. I wanted texture and contrast in flavors. Praline seemed like a great way to go for some crunch. And definitely the creamy vs. fruity was also in the plan.
I promise you’ll love this. I also promise I won’t hate you if you use store-bought ice cream and sorbet. It’s okay. We can still be friends. I won’t judge you too harshly. :)
In New York, we could certainly buy peaches–even local peaches. But they were never as delightful as the peaches from Utah. Each summer as we would fly into Salt Lake I would dream of going to the store to buy pounds of peaches to consume during our stay.
Last summer we didn’t eat very many peaches. Between having a baby and having my gallbladder removed, there wasn’t much else on my mind. When this summer rolled around, I knew I wanted to take advantage of as many peaches as I could.
My favorite place to buy them locally is Allred Orchards on University Ave. in Provo. Their fruit is beyond compare. It is marvelous. Sweet, juicy, inexpensive, and local. What more could you ask for?
For Peach Sorbet:
6 cups sliced peaches (about 8-9)
1 cup sugar
1 cup water
juice of 1 lemon
For French Vanilla Ice Cream:
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
4 egg yolks
dash of salt
2 tsp. pure vanilla extract
For Almond Praline:
1/2 cup toasted, slivered almonds
1/2 cup sugar
2 Tbsp. water
For peach sorbet:
Place peaches, sugar and water in a pan. Heat over medium-high heat until sugar is dissolved and peaches have softened. Remove from heat. Add lemon juice. Puree in batches using a food processor or blender. Chill until very cold. Churn in an ice cream maker according to manufacturer directions. Yields about 1 1/2 quarts.
For French Vanilla Ice Cream:
Heat cream and whole milk in a 3 quart pan until very hot. Meanwhile whisk egg yolks and sugar until thick and light in color. Slowly add the hot milk/cream mixture to the yolks and sugar while whisking constantly. Return the liquid to the pan and cook over medium heat until the temperature reaches 170 degrees F, but no more than 180 degrees F. Strain through a fine mesh sieve. Let cool to room temperature. Add the vanilla extract and chill until very cold. Churn in an ice cream maker according to manufacturer directions. Yields about 1 1/2 quarts.
For Almond Praline:
Place sugar and water in a non-stick skillet. Cook until the sugar melts and becomes a deep amber color. Remove from heat and quickly stir in the toasted almonds. Pour out onto a silicone baking mat or a well-oiled cookie sheet. Let the praline cool completely. Break into shards and place in a food processor. Pulse until the praline is coarsely ground. No large pieces should remain, but it should not be a dust. Set aside until ready to use.
Line a 9″ by 5″ loaf pan with parchment paper. Cut two pieces of parchment–one to fit the length and the other to fit the width. Be sure to leave several inches of over hang on each side. Those will be the handles to aid in removing the bombe from the pan.
If you have made the sorbet before hand, allow it to soften sufficiently. Spread it evenly on the bottom of the pan. (If you’ve made the sorbet fresh the same day, transfer it from the ice cream maker directly to the parchment-lined pan.) Allow to freeze for several hours until firm.
When the peach sorbet layer is firm, allow the vanilla ice cream to soften. Stir the almond praline into the ice cream and spread evenly over the peach sorbet layer. Press plastic wrap against the surface of the ice cream. Allow to freeze until hard–at least 4 hours or overnight.
Pull the pan out of the freezer. Loosen the sides by tugging gently on the parchment paper. Pull the plastic wrap from the surface and turn the bombe over onto a serving platter. Let stand for about 10 minutes to soften slightly before cutting into slices.
Place any leftover ice cream bombe back into the parchment-lined pan and replace plastic wrap. If keeping longer than overnight, cover entire pan with aluminum foil to keep out odors from the freezer.
Best if eaten within one week. (But it still tastes great after two.)