Fresh peach ice cream with rainier cherries

Ingredients

Directions

In a large saute pan, over medium heat, melt the butter. Stir in ¾ cup of the sugar until it dissolves. Add the peaches and saute for 3 to 4 minutes, or until the peaches soften. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, puree the peach mixture until smooth. In a medium saucepan, over medium heat, combine the peach mixture and heavy cream. Bring the mixture up to a gentle boil. Add 1 cup of the hot cream mixture to the beaten yolks and whisk well. Add the yolk mixture back to the cream mixture and whisk well. Continue to cook for 4 to 6 minutes, or until the mixture 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 mixture (this will prevent a film from forming) and cool completely.

Pour the cream mixture into a frozen ice-cream cylinder and process according to manufacturers directions. In a medium sized bowl, combine the cherries, remaining ½ cup sugar, and rum (to taste ). Mix well and allow to sit for 10 minutes. 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.

Yield: 6 to 8 servings

Converted by MC_Buster.

Per serving: 5667 Calories (kcal); 429g Total Fat; (66% calories from fat); 48g Protein; 437g Carbohydrate; 2783mg Cholesterol; 1059mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 5 Fruit; 84 Fat; 22 ½ Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC54 Converted by MM_Buster v2.0n.