- 16 oz light cream
- 8 oz heavy cream
- 6 oz granulated sugar
- 6 egg yolks
- 8 oz American Spoon® Red Haven Peach Preserves or Apricot Preserves Add to Shopping Cart
Place light cream and 3 ounces sugar in a saucepan and bring to a boil. Cover and remove from heat.
In a stainless bowl, mix egg yolks and remaining sugar with an electric mixer until it whitens and forms a ribbon.
Place the boiled light cream and sugar mixture on low heat. Add 4 oz of the light cream/sugar mixture to the egg yolk mixture to temper. Pour the egg yolk mixture into saucepan and simmer until the cream is thickened and cooked. This mixture must be stirred constantly and only brought up to 185°F. It should never be boiled, or the cream and egg yolks will curdle. Remove from heat and strain into a bowl.
Add the cold heavy cream and the preserves. Stir until cooled.
Place in ice cream maker. Proceed with regular directions for ice cream maker.
Makes 1 1/2 quarts.
Chef Larry Forgione, co-founder American Spoon Foods