Last week we took some time to meet with chef Tim Holland at Victoria Food & Beverage Trade week who was delighted to turn our first harvest variety Snow Angel (white peach) into a heavenly ice-cream!
Liquid nitrogen vanilla and peach from the Cutri Fruit farm ice cream
1 cup Milk
1cup Heavy cream
3 Egg yolk
100 gm Sugar
2 x peaches peeled and diced 1 Vanilla bean
Treat liquid nitrogen and any object cooled with liquid nitrogen with extreme care and check safe handling practices
Place the cream and milk in a saucepan. Scrape in the vanilla seeds and add the bean, too. Bring to a simmer, then turn off the heat. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Add a little of the milk mixture to the eggs and whisk to incorporate, then add the rest of the milk and cook over low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a wooden spoonAfter cooking, chill the mixture.
Pour ice cream base and peach into the bowl of a stand mixer with a paddle attachment. Churn on medium speed.
You'll need about 3 times the base volume in liquid nitrogen.
Drizzle liquid nitrogen into the stand mixer. Pouring too fast will result in the formation of large ice crystals, creating an unpleasant icy texture.
Occasionally pause and check that the base is freezing evenly. If it's not, pour the liquid nitrogen more slowly.