Recipe By Chef Jeff Mall
Vanilla Bean Ice Cream
7 large egg yolks
1 cup sugar
Pinch of salt
1 cup whole milk
2 1⁄2 cups heavy cream
1 vanilla bean, split lengthwise
2 to 3 ripe peaches (1 pound total), plus 1 more for garnish
1⁄4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon freshly ground nutmeg
Pinch of salt
One 10-inch square sheet frozen puff pastry (half of a 17-ounce package), thawed
1 large egg, beaten
For the ice cream: In a medium bowl, whisk the egg yolks with the sugar and salt until pale and thick. Set aside. In a large saucepan, combine the milk and cream. Scrape the seeds from the vanilla bean into the milk mixture and add the pods. Bring to a simmer over medium heat.
Gradually whisk about 1 cup of the cream mixture into the egg-yolk mixture. Return to the pan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, 4 to 6 minutes. Strain through a fine-mesh sieve into a large bowl (reserve the pods for other uses) and let cool. Cover and refrigerate for at least 6 hours or up to 24 hours.
Freeze in an ice-cream maker according to manufacturer’s instructions. Serve softly frozen, or cover and freeze until firm, up to 3 days.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Cut a small X in the skin of each peach and blanch in a large pot of boiling water for 20 seconds. Plunge into ice water to stop the cooking, then pull off the skins. Halve, pit, and cut 2 of the peaches into 1⁄2-inch-thick slices (reserve the third peach for garnish). In a medium bowl, combine the peach slices, the 1⁄4 cup sugar, the cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss to coat the peaches.
Carefully unfold the puff pastry square on a work surface and, with a large, sharp knife, cut it into four 5-inch squares. Lay the puff pastry squares on the prepared baking sheet. Spoon the peaches equally into the middle of each pastry square, leaving a 1-inch border on all sides. Brush the edges of the pastry with the beaten egg, fold over to make a triangle, and crimp the edges with a fork. Brush the tops with the egg and, using a sharp knife, cut small steam vents in the top of each turnover. Sprinkle with sugar. Refrigerate the pastries for 20 minutes. Transfer to the oven and bake until the pastries are puffed and golden brown, 20 to 25 minutes. Remove from the oven and transfer to wire racks to cool slightly.
To serve, cut each turnover in half and place the halves on a dessert plate. Peel, pit, and slice the remaining peach and garnish each plate with peach slices. Add a scoop of the ice cream to each plate and serve. Makes 4 servings