Ingredients
1 can peaches (1 1/2 cups)
4 egg yolks
1/2 cup sugar (140 grams)
2/3 cups Cognac or Rum
2 cups heavy cream
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Hand-crank butter churn — homemade cultured butter from cream
Bucket-shaped mold — charlotte russe, apple charlotte
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Hand-crank butter churn — homemade cultured butter from cream
Bucket-shaped mold — charlotte russe, apple charlotte
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Drain and dice the peaches. Distribute equal amounts into pretty individual serving dishes (6 to 8). Place egg yolks into a small mixing bowl; gradually add sugar and beat about 8 minutes or until it turns a light lemon color. Now add the alcohol by hand. Mix well, as the liquor has a tendency to settle at the bottom. In a separate bowl, whip the cream until stiff. Fold gently into the egg mixture and pour over peaches, distributing evenly. Place in freezer. Custard will not freeze hard; it becomes the consistency of ice cream. Makes 6 to 8 servings.