Ingredients Jump to Instructions ↓

  1. :

  2. Ice Cream Base:

  3. 6 egg yolks

  4. 5 ounces sugar

  5. vanilla extract (just a splash)

  6. 1 cup whole milk

  7. 1 cup heavy cream

  8. 8 very ripe white peaches

  9. 1/2 teaspoon ground cinnamon

  10. 1 28 oz can peeled whole tomatoes (I prefer San Marzano)

  11. olive oil

  12. 1 yellow onion, chopped

  13. 2 garlic cloves

  14. fresh basil

  15. chicken stock

  16. cayenne pepper

  17. soy milk and/or cream to finish 1 medium cooking pumpkin, halved and seeded

  18. 2 tablespoons olive oil

  19. 1 small onion, chopped

  20. 1 clove garlic, chopped

  21. 1/2 cup leeks, chopped, white and pale green parts only

  22. 2 apples, peeled and chopped

  23. 2 cups chicken stock

  24. 1 can light coconut milk

  25. 1/2 can Masaman curry paste (I used Maesri )

  26. Salt and Pepper

Instructions Jump to Ingredients ↑

  1. Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.

  2. While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.

  3. When the cream is just starting to simmer, slowly temper it into the yolks while whisking.

  4. Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.

  5. Move the mixture to the refrigerator.

  6. Next, you need to remove the skin from the peaches. You can either do this by blanching them or peeling them carefully with a paring knife (I prefer peeling them).

  7. After the skin is removed, halve and core the peaches. Remove any tough inner flesh from around the core with a spoon and then puree the peaches in a food processor until smooth.

  8. Combine the peach puree with the ice cream base and then make the ice cream according to the manufacturers instructions. Sweat the chopped onion on low heat with olive oil and salt.

  9. Toss in 2 whole cloves of garlic.

  10. After the onion is translucent, add the can of tomatoes.

  11. Add some chicken stock, maybe 2 cups worth.

  12. Add a small cluster of basil, attached to the stem so it will be easy to remove.

  13. Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).

  14. Let everything simmer for 45 minutes.

  15. Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.

  16. Pick out the basil, then puree the soup well (I used an immersion blender).

  17. My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock… Thin the soup to the desired consistency.

  18. Add more salt and pepper if needed.

  19. Garnish with some chopped basil .


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