Ingredients
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For the Peach Puree (Divided Use)
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1 pound ripe yellow Peach
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1 cup (8 ounces) Water
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½ teaspoon fresh Lemon Juice
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For the Golden peach Parfait
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1 heaping cup (8 ounces) Granulated Sugar
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¼ cup (2 ounces) light Corn Syrup
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¼ cup plus 2 tablespoons (3 ounces) Water
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3 ounces Egg Yolk
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½ cup plus 2 tablespoons (5 ounces) Heavy Cream
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3 ounces Egg White
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1 cup (8 ounces) Peach Puree
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2 tablespoons (1 ounce) Peach
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For the Ice Cream
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2 cups (16 ounces) whole Milk
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1 cup (8 ounces) Half-and-Half
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¾ cup Granulated Sugar
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½ cup Egg Yolk
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½ teaspoon Nielsen-Massey Vanilla Bean
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5 ounces White Chocolate
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1 teaspoon grated Orange Zest
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For the Cremeux
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¼ cup plus 2 tablespoons (3 ounces) fresh Lemon Juice
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1 tablespoons unflavored powdered Gelatin
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10 ounces Peach Puree
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¾ cup plus 2 tablespoons Granulated Sugar
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5 ounces Egg Yolk
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Pinch Kosher Salt
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3 ounces (6 tablespoons) Unsalted Butter
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For the Marinated Peaches
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12 ounces (about 2 medium) ripe yellow Peach
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½ cup (4 ounces) simple Syrup
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1 tablespoon peeled and thinly sliced fresh Ginger
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½ teaspoon pink Peppercorns
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Small sprig of fresh Mint
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Small sprig of fresh Tarragon
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Chervil
Directions
Steps
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1
Done
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To Prepare the Peach PureeCombine the ingredients in a blender and puree. Measure out 1 cup (8 ounces) of the puree for the Golden Peach Parfait and 1 cup plus 2 tablespoons of it for the Golden Peach Crémeux. Any remaining puree can be for the cook to enjoy, or dotted on the dessert plates, or perhaps spooned over your morning yogurt. |
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2
Done
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To Prepare the Peach ParfaitLine a 9 × 12-inch rimmed baking sheet, or similar size pan with plastic wrap. |
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3
Done
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In a small saucepan over medium heat, warm ⅓ cup of the sugar with the corn syrup and water, and boil to a syrupy consistency, reducing by about a quarter. |
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4
Done
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In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks at medium speed until light lemon color, a couple of minutes. |
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5
Done
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Slowly pour in the still hot sugar syrup. Immediately raise the mixer’s speed to medium-high and keep beating until the mixture cools to warm room temperature, about 15 minutes. The mixture will get lighter in color and larger in volume and go through a stage where large bubbles break on the surface. The bubbles will subside as the egg mixture cooks slowly from the hot syrup. Spoon it into another large bowl carefully, to avoid deflating the mixture. |
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6
Done
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Rinse out the mixer bowl and the whisk attachment, returning both to the mixer. Pour in the heavy cream and beat over high speed until the cream forms soft peaks. |
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7
Done
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Fold the cream into the bowl of the egg mixture. Wash the mixer bowl and whisk attachment well, to get rid of any fat from the cream. |
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8
Done
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Whisk the egg whites over medium speed and, when foamy, pour in the remaining sugar, then beat on high speed until soft peaks of meringue form. (You want to beat the whites last because they deflate the easiest.) |
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9
Done
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Fold the egg white meringue into the bowl with the egg yolk and whipped cream mixture. |
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10
Done
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Lastly fold in the peach puree and schnapps. |
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11
Done
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Spoon into the prepared pan and freeze until set, at least at least 1 hour. |
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12
Done
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To Prepare the Ice CreamWarm the milk and half-and-half in a small saucepan over medium heat. Bring the mixture just to scalding, when a few bubbles break at the rim. |
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13
Done
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Meanwhile, in a large bowl, whisk the sugar, egg yolks, and vanilla paste together until the eggs are in thick ribbons. |
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14
Done
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Pour the milk mixture slowly into the yolk mixture, whisking rapidly to temper, not scramble, the eggs. Transfer the custard mixture back to the pan and heat slowly, stirring with a rubber spatula until the custard heavily coats the back of the spatula. |
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15
Done
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Meanwhile, place the white chocolate in a bowl. |
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16
Done
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Strain the hot custard through a fine-mesh sieve into the bowl of chocolate and whisk well to melt the chocolate and emulsify the mixture. Stir in the orange zest. |
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17
Done
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Chill over an ice bath or refrigerate for at least 1 hour. |
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18
Done
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Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. Freeze until the ice cream is firm. |
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19
Done
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To Prepare the CremeuxPour 2 tablespoons of the lemon juice into a ramekin and sprinkle the gelatin powder over the juice. Set aside to soften for several minutes. |
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20
Done
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Warm the peach puree in a medium saucepan over medium heat just until scalding, when a few bubbles break at the rim. |
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21
Done
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Meanwhile, whisk together the sugar, egg yolks, the rest of the lemon juice, and salt. |
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22
Done
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When the puree is ready, whisk it slowly into the egg mixture, then return the tempered egg mixture back into the saucepan, and continue stirring with a rubber spatula until it starts to thicken. (It will feel a bit thick initially because of the peach puree.) Expect this to take about 10 minutes. The large bubbles that form around the edges will lessen, and the custard will coat the back of the spatula. |
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23
Done
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Whisk in the gelatin mixture, cook another minute, then whisk in the butter. |
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24
Done
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Strain the crémeux through a fine-meshed sieve into a bowl. Cool the crémeux in an ice bath, then cover and refrigerate it. |
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25
Done
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To Prepare the PeachCombine the ingredients in a bowl and marinate for at least 1 hour and up to 4 hours. |
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26
Done
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Putting it all TogetherMake 2 large smears of crémeux around the inside edge of each of 8 plates. Using a 1-inch round cookie cutter, doughnut hole cutter, or some similar cutter, cut out rounds of parfait and arrange 5 or so of the small disks on the plate, some laying down and some standing up on their edges. Arrange a couple scoops of ice cream on each plate. Drain the peach slices and arrange them equally among the plates, then tuck a few herb leaves in here and there. Serve immediately. |
