Peach Ice Cream

Here is the recipe for the Peach ice cream made with dry ice.

• 5 cups heavy cream
• 5 cups whole milk
• 1 3/4 cups sugar
• 1 tablespoon vanilla extract (not artificial)
• 3 medium Very Ripe Peaches (very ripe, very important)
• 2 oz Fine Cognac
• 5lbs (aprox) of dry ice (the addition of the Cognac REQUIRES a cooling agent other than regular ice and salt. I haven't been able to get this to freeze without dry ice.)

Directions:

1. Scald milk on HIGH until bubbles form around edge of pan. A large skillet works great.
2. Remove milk from heat and add sugar. Stir until the sugar has completely dissolved into the milk. Chill mixture down in fridge or freezer until it feels cool to touch. (keeps vanilla flavor intact)
3. Stir in heavy cream, Cognac and vanilla.
4. Puree 2 peaches (peel on, pit out) into a smooth consistency with blender or food processor. Add to ice cream mixture. (for color and flavor)
5. Chop last peach into fine pieces (peels on, pit out, do not liquify) and add to ice cream mixture. (for peach recognition)
6. Place into standard ice cream churn and start THEN add dry ice. Place just enough dry ice in churn to cover no more than 1/3 of ice cream container all the way around.
7. If the churn has not stopped within 30-40 minutes, slowly add an inch or two of dry ice along one side of churn. (If you add too much dry ice the outside will freeze to the mixer before the ice cream is ready throughout)

DO NOT STOP THE CHURN TO CHECK THE ICE CREAM. If you stop for just 1 minute, the mixer in the canister will freeze to the side and will be a pain in the butt to get going again.

ENJOY!!