My version of Peach Yammi Yogurt

 

I have a lot of kitchen equipment which I use for a period of time then gather dust for a longer period of time. I have a waffle iron, a breadmaker, a sandwich maker, a grill, an ice blender, a slow cooker, the list goes on. They come out of the cupboard about once or twice a year at most. I was afraid my ice cream maker would join their ranks. I thought carefully about my next recipe and with all the helpful comments that people left on my ice cream misadventures post. I did not want to try another custard based ice cream because I didn’t want to scramble my eggs again. I wanted something low cost in case I had to throw it away, so I made this peach ice cream by David Lebovitz with tinned peaches. I did a few things different this time

1. I let the ice cream mixture rest overnight to thicken and chill thoroughly.
2. I churned my ice cream in two batches so it churns faster, resulting in smaller ice crystals and a smoother texture
3. The first batch was a test batch and a smaller amount, it churned within 15 mins.
4.  The second batch was a larger amount and took about 25 mins. I would say that the texture of the first batch was better
5. I used Bulla Pure Cream which has 45% milk fat, as you probably can guess, higher fat content in the ice cream mixture gives it its rich creamy texture. Premium ice cream has higher milk fat in cream content, think Haagen Daaz vs. Magnolia

 I use a Kenwood ice cream machine. A lot of recipes say that you churn your ice cream according to manufacture’s instruction. Actually it’s a lot of trial and error based on the recipe and how well you know your machine. A lot of people believe the faster you churn the ice cream the better. The key to doing this is to make the mixture really really cold to begin with. I may consider churning the ice cream in an air conditioned room in future as I think its too hot in Singapore. The machine literally sweats a lot on the kitchen counter. Stop churning when the machine mixture resembles a scoopable soft serve texture. 

In terms of the taste, this really tasted like a frozen yogurt! It must be the lemon in it and the sour cream. In fact it tasted a lot like peach flavoured Yammi yogurt according to my brother, one of the volunteer tasters. In terms of texture, it was the smoothest ice cream I made but still has a slightly icy sorbet texture. This is probably due to the high water content in the recipe. I think a custard based ice cream with lots of cream would have a better texture. Overall I was satisfied with this attempt as it taught me a lot about the timing of churning. I am a little bit more confident to test out more dangerous recipes now. I still have a tub of ice cream in my fridge, anyone interested??

Peach Ice Cream

Inspired from The Perfect Scoop by David Lebovitz 

Ingredients 

500 g drained tinned peaches

125 ml peach juice from the tinned peaches
75 g sugar
120 g sour cream
250 ml pure cream
1/4 tsp vanilla extract
Juice of 1 lemon¼ teaspoon salt 

method  

Microwave peach juice with sugar and stir to melt or melt in a saucepan over the stove. Blend all ingredients in a blender till smooth. Chill overnight. Churn with ice cream machine according to manufacturer’s instructions or advice above. I chilled mine in individual portions in small containers.