Peach Lillet ice cream feeds friends, ego


By Scott Greenberg

We do it for the love, right? That’s why we wake up at odd hours of the morning to start marinating something delicious or stay up late to get those little silvery ball things to look just right on top of our red velvet cupcakes. We do it because we love cooking. That, or we’re all just liars which is exactly what I think.

Sorry to burst your frosting-coated bubble, but we don’t do it to feed you. We do it to feed ourselves. Making something people like is easy, and getting those elusive, tasty morsels of self-satisfying praise — that’s why we really do it. Now feed me.

Here’s what you need:

Ice cream:

  • 1 1/2 cups whole milk
  • 1 1/4 cups sugar
  • 4 ripe peaches
  • A pinch of salt
  • 1 1/2 cups heavy cream
  • 5 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Lillet Blanc

Crumbly bits:

  • 5 tablespoons butter (cold)
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon
  • 2/3 cup brown sugar
  • 1/2 cup all-purpose flour
  • A pinch of salt

Here’s what you do:

Slice up the peaches (make sure you keep the skin on) and throw them in a bowl with 1/2 cup of sugar. Toss them around a bit so the sugar covers the peaches, then cover the bowl and leave them to macerate (that’s a fancy word for “sit there covered in sugar”) for an hour. Puree them once they’ve had time to get sugary.

While the peaches are getting tastier, fill a large bowl full of ice, pour a cup of the heavy cream into a smaller bowl and put the small bowl on the ice to chill.

Stir the milk, the rest of the sugar, salt and the rest of the cream together in a medium-sized pot on medium heat. Let it get hot enough to start steaming and then take it off the heat.

Whisk together the egg yolks in a small bowl and slowly whisk in the heated cream mixture. You want to whisk like a madman this whole time because you’ll end up with scrambled eggs if you don’t. Scrambled eggs in ice cream are gross.

Pour the whole thing back into your pot and put it back on medium-low heat again. Make sure the mixture doesn’t boil. Stir it for about 10 minutes or until you can run your finger down the back of the spoon and leave a visible trail. If it’s not thick enough, cook it longer.

Strain the creamy stuff into the bowl of chilled cream. Stir in the pureed peaches and vanilla. Keep stirring until it cools down to room temperature and let it chill it overnight in your fridge.

For the crumble, preheat your oven to 400 degrees. Make sure you do this ahead of time because you’ll want the crumblies to be nice and cool when you mix them into the ice cream.

Throw all the ingredients into a bowl and mash them together with a pastry cutter until they’re formed into roughly pebble-sized bits. That might be the worst food-related analogy I’ve created.

Spread the crumble around on a rimmed baking sheet and bake for around 30 minutes until they’re, well, crumbly. What were you expecting? A wedding cake?

Throw the ice cream into an ice cream maker, and add the crumblies and the Lillet. Churn until it’s ice cream, then freeze until it’s even ice creamier.

Also, chill out with this week’s beats. It’s Pusha T and Pharrell Williams with “S.N.I.T.C.H.:”