FROZEN PEACH TAPIOCA
- Cooks . com
- Apr 16, 2016
- 1 min read
FROZEN PEACH TAPIOCA 2 cups milk 3 tablespoons tapioca 1/4 cup sugar 1/8 teaspoon salt 1 egg yolk 1/2 teaspoon vanilla 1/2 cup peach pulp (1-2 small peaches, skins removed) 3/4 cup heavy cream 2 tablespoons confectioners' sugar
Process fresh, frozen or canned (drained) peaches in a blender or food processor to a smooth puree. Measure out 1/2 cup and set aside. In a double boiler, heat milk until steaming hot and tiny bubbles form along edge of pan. Stir in tapioca, sugar and salt. Cook for 15 minutes, stirring frequently.
In a mixing bowl, beat egg yolk slightly. While whisking, pour hot milk mixture gradually over egg yolk. Return to double boiler and cook until mixture thickens.
Remove from heat; stir in peach pulp and refrigerate for 1 hour.
When ready to serve, whip the cream, combine with confectioners' sugar and vanilla. Fold the chilled peach mixture into the whipped cream.
Spread into a shallow refrigerator tray and freeze overnight.
Serves 6.
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