Text 8370, 68 rader
Skriven 2006-12-03 21:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Soursop 616
===================
 BM> Interesting again.  I've heard of cherimoya and custard apple, but not
 BM> sweetsop.  I'm wondering whether we have those fruits fresh in season,
 BM> here. 

These are regional names for the same species. Most that come
for sale in the States are from Central or South America; the
best I ever had was from (and eaten in) Hawaii.

 > distinguishes itself from the soursop by being, as you
 > might be able to guess, sweet.
 BM> I should be able to find a can of that, by whatever name.

I've found these fresh, or at least sort of fresh in the
supermarkets. They're as ripe as they get about when the
first discolored spots appear on the skin and (as with
many fruits) they "yield to gentle pressure." Most of the
ones I've had lately taste sort of like pears, but the
very best taste custardy with an understandable tropical
fruit tone.

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      Title: Summertime Peach Ice Cream - HSC
 Categories: Dessert, Ice cream, Peach, Southern, Heritage
      Yield: 1 Gallon

      1 c  Light cream -OR- 1/2 cup
           -Milk & 1/2 cup heavy or
           -whipping cream
  1 1/2 c  Milk
  1 1/2 c  Sugar
      4 lg Egg yolks
      8 ea Very ripe large peaches
           -Avoid canned if possible
      2 ts Fresh lemon juice; or more
           -to taste
    1/4 ts Salt
      2 c  Heavy or whipping cream;
           -chilled

     Combine the light cream and the milk in a saucepan, and scald. Do
  not allow it to boil. Set aside.
     Add 3/4 cup of the sugar to the egg yolks, and mix thoroughly with
  a whisk or an electric mixer. Add the scalded cream and milk to the
  egg yolk mixture, stir well, and transfer to the top of a double
  boiler. Cook over simmering water until the custard lightly coats a
  wooden spoon, 5 minutes.
     Remove from the heat at once, pour into a cool bowl, cover with
  plastic wrap, and refrigerate until the custard is cold, 35 minutes.
     While the custard is cooling, peel and mash the peaches, leaving
  some lumps. You should have 4 cups. Add the lemon juice, remaining
  sugar, and salt. Mix. Refrigerate, covered, one hour.
     When you are ready to make the ice cream, add the cream to the
  custard mixture and mix thoroughly. Freeze in an ice-cream freezer
  following manufacturer's directions until the custard has turned to a
  soft ice cream. Stop turning, remove the cover of the container, then
  add the peaches. Mix them in with a long-handled spoon, and continue
  to freeze. Makes about one gallon.

     The custard mixture and the peaches must be cold when freezing the
  ice cream; otherwise the heavy cream will turn into buttery lumps.

  _Heritage of Southern Cooking_  Camille Glenn, 1986.  Workman
  Publishing. ISBN 0-89480-132-5.  Typos by Jeff Pruett.

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