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Cook's Country from America's Test Kitchen Season 18 Episode 1
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00:00Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Brian visits the shores of Brunswick, Georgia, and shares his version of coastal Georgia paella.
00:46And Morgan makes French peach ripple ice cream.
00:49That's all right here on Cook's Country.
00:55The coast of Georgia is known for its beauty and history.
01:12And I found both and then some at Gillyard Farms in Brunswick.
01:16It's a family operation run by Chef Matthew Rayford and his wife Tia.
01:19And so these right here belong to this chocolatey pepper family.
01:28And what is that called?
01:29Chocolate pepper.
01:30Chocolate pepper?
01:32Real scientific.
01:33Real scientific.
01:34You guys are making this up as we go along.
01:36Yeah.
01:36Yeah, that's all I'm talking about.
01:37Yeah.
01:38I came here in search of the fresh seafood this region is known for.
01:41But what I found was so much more.
01:43It's about every group of people that ever touched this coast.
01:48So we have Spain, Portuguese, and you lay over the top of that folks from Africa.
01:54So that's what our food is like here.
01:56So lots of seafood.
01:58Lots of one-pot cookery.
02:00Lots of long smoking.
02:03Matthew built a career in fine dining restaurants all over the world.
02:07But farming and the connection to the land is in his blood.
02:10Gillyard Farms has been in his family for six generations and is named after his great-great-great-grandfather.
02:18Gillyard Farms came to be because Jupiter Gillyard paid $9 in taxes for 476 acres of land.
02:27During that time period in 1874 when he did that, first of all, amassing $9 and having been an ex-slave,
02:34it's probably like almost unheard of.
02:36But he was a woodworker and ironworker and was able to save that way.
02:43Matthew's culinary career took him far beyond Brunswick.
02:45In 2010, he was working as the executive chef for the House of Representatives in Washington, D.C.
02:51That same year, he returned home to the farm for a family reunion that would change the course of his life.
02:57We come home, and my nana goes, hey, babe, I'm going to ask y'all this.
03:01What are we going to do with all this land?
03:04And I just kind of, like, turned my head really slowly to my sister, and my sister just went like this.
03:10And it felt like somebody on this side of my shoulder was, like, whispering, like, you know you need to come home.
03:19Like, this time.
03:20And so I just turned to my nana, and I was like, you know what, nana, we should go back to farming the land.
03:27And she was like, we, baby.
03:30And I said, yeah.
03:32Matthew's nana gave him and his sister the deed to 13 acres of land that day.
03:37But before he rolled up his sleeves on the family land, he headed to California to learn sustainable farming practices.
03:42Now, he's putting what he learned to work and carrying on a legacy of stewardship.
03:49We have almost 50 of that original 476 acres.
03:52I'm raising hogs just like he did.
03:54I'm raising chickens just like my great-grandmother did.
03:57My wife, Tia, and I are still wild foraging out here just like all of our great-grandparents did before us.
04:03Today, Matthew and Tia are once again rooted on the land his ancestors farmed.
04:07They honor the many cultures and traditions that have shaped the food waste of the region with their own cooking.
04:14A perfect example is Matthew's Coastal Paella, a seafood-studded rice dish that nods to the Spanish influence in the area.
04:22All right, Matthew, you know how I know you're from the South?
04:24No.
04:25It's because you're peeling shrimp without complaining.
04:27Yeah, I mean.
04:28It's just a part of life here.
04:28It's just a part of life, you know what I'm saying?
04:30And I love these shrimp, man.
04:32Georgia white shrimp are some of the best Swedish shrimp, you know, you can eat.
04:37This was swimming less than two days ago.
04:39Yeah.
04:39You can't get any more fresh than that.
04:40No, you can't.
04:41That's a great shrimp.
04:42Nearly all the ingredients we used were grown on the farm or sourced from the nearby waters.
04:47But the most important ingredient for Matthew was the rice.
04:50It's been quite a journey.
04:53I have been working with an organization called the Jubilee Justice.
04:57And the organization is about reclamation of rice back into African-Americans' hands,
05:02which is one of the reasons we were brought to this country in the first place.
05:06And this is our first set of rice that we worked with.
05:10That's pretty amazing.
05:11Yeah.
05:12So I'm looking forward to this paella today.
05:14You have no idea.
05:16Matthew's focus on food as medicine and using what you have on hand resulted in an unexpected
05:21addition to the paella.
05:22So can't forget about this, the turmeric.
05:25Cannot.
05:26So this is also kind of creating a dish that's going to have some anti-inflammatory to it and
05:30all of that, along with adding that nice orangish color to it.
05:36We adorned the rice with shrimp and clams from down the way and then gathered around
05:40the table with family and friends to enjoy.
05:42Do you want to stay?
05:44I kind of do.
05:45Here you go.
05:46We have a room and we can use some help.
05:49Mama will make sure you're fed.
05:51All right.
05:52Well, that's all you had to say.
05:53And she'll be calling you.
05:54You'll be here.
05:56Brian!
05:59Until I'm ready to take Matthew up on his offer, he's teaching his own children how to
06:03farm.
06:04They will one day pass on this knowledge to their children.
06:07This generational stewardship of the land is part of everything Matthew does.
06:11Being a Black man in the United States and able to say that there's an eighth generation
06:20that has been on this land, not enslaved on this land, but on this land, stewarding it,
06:27planting, harvesting it, even sustaining the family, is just an amazing thing to be able
06:32to say.
06:32Brian, that farm looks so amazing.
06:42You must have learned so much.
06:44I absolutely did.
06:45Matthew and Tia were just such gracious hosts.
06:48Watching the way they cook, his approach to taking a traditional Spanish paella and just
06:52turning into a coastal Georgia delicacy is really amazing.
06:56Love that.
06:56We're going to start with a shrimp stock.
06:58We have a pound of 21-25 shrimp, so that means there's 21-25 shrimp per pound.
07:04Okay.
07:04We're going to peel into vein the shrimp.
07:07So I always like to take the paring knife and I'll invert the paring knife so the blade
07:14is facing up and I'll cradle the shrimp in my fingers so his little leggies are hanging
07:17down into my hand there.
07:18And I'll gently run the knife down the vein, just rocking it a little bit to kind of cut
07:24through the shell and expose that top part where the vein typically exists.
07:29And if there's no vein, that's great.
07:31And you just have the opportunity now to just peel the shell away.
07:35And as you get down to the bottom towards the tail, you just give it a gentle squeeze.
07:38So we have all of our shrimp.
07:40All right.
07:40So we can set our shrimp shells to go right into six and a half cups of water.
07:45And our shrimp, we're going to season this with three quarters of a teaspoon of fine
07:49sea salt and a half teaspoon of black pepper.
07:52And we just toss this together.
07:54And this is just going to season the shrimp.
07:55And we're not going to use the shrimp immediately.
07:57It'll go in our paella, but we'll just let it start marinating for a minute.
08:00The shrimp set aside, we're going to add the rest of the ingredients to the stock.
08:04So we have half an onion.
08:05We have one head of garlic that we've cut in half.
08:09One full tablespoon of ground turmeric.
08:12Traditionally, you'd use saffron.
08:13Turmeric will also add that bright yellow color, but it's got this earthy, ginger-like
08:18flavor that it really changes the whole complexity of this paella.
08:22Two teaspoons of smoked paprika.
08:24This will add a lot of depth to this stock.
08:26Two teaspoons of fine sea salt.
08:29One teaspoon of peppercorns.
08:31Quarter teaspoon of pepper flakes for a little bit of heat.
08:35And one half of a lemon.
08:37We're just going to squeeze that.
08:39And we'll throw the spent half in there.
08:40All right, so we'll turn the stock on to high heat, and we'll bring it to a boil.
08:45And once it starts boiling, we'll reduce the heat to medium-low, and we'll let it simmer
08:48for just 10 minutes.
08:50All right, Tony, our stock has been simmering away for 10 minutes.
08:53Now, we're just going to strain this.
08:55Look at that magnificent color.
08:57Yeah, it's still got that golden hue that you would get from saffron, and you can just
09:01smell it.
09:01It's amazing, isn't it?
09:03Yeah.
09:03So we'll just press on all the ingredients here.
09:07Get every little last drop.
09:09Now, if we're a little shy of six cups, we can add a little bit of water to this and bring
09:12it up.
09:13That's why we started with six and a half cups, because we knew there would be some evaporation.
09:17Okay, Tony, we're ready to start cooking our paella.
09:19First things first, we're going to create a lid for our paella pan here.
09:22I learned this the hard way after trying to put a piece of aluminum foil on top of a
09:26hot paella pan.
09:27Oh, yeah.
09:27So we're going to do it while the pan is cold.
09:29Now, it's just going to be there to help the seafood steam.
09:33This is a 14-inch paella pan.
09:35This is carbon steel.
09:36It's one of the ones we really like to use.
09:38In our paella pan, we have a quarter cup of extra virgin olive oil, and we're going to
09:41turn that on to medium heat.
09:45Okay, I'm going to let that heat up just for a moment until it starts to shimmer.
09:49So we'll add one bell pepper, cut into thin strips, onion, and a quarter teaspoon
09:57of fine sea salt.
09:58So we'll let this go for about 10 minutes until the bell peppers are soft and the onions
10:02just begin to brown.
10:04Okay, our peppers are softened, our onions are beginning to brown around the edges, and
10:08we're almost ready for our rice.
10:10And that's an important distinction between Matthew's recipe and a traditional Spanish
10:13paella.
10:14He's using long-grain white rice, and he actually, on the farm, uses rice he grows himself,
10:20which is a real nice nuttiness to it.
10:22So we're going to add three minced garlic cloves to this.
10:25Yeah, that perfume is already coming out.
10:29So garlic is very fragrant.
10:32We're going to add our one and a half cups of long-grain white rice.
10:35We'll stir that around.
10:37We're trying to coat all the grains with a little bit of the oil that's in the pan, and
10:41we want to toast it up until it gets nice and translucent around the edges.
10:46It takes about two minutes.
10:50All right, you can smell the rice has got a little bit of nuttiness to it, and you can
10:53see the edges of the grains are beginning to get a little translucent.
10:56So at this point, we can add our full six cups of our shrimp stock.
11:05We want to increase the heat to high and bring this to a rapid boil.
11:08We could stir for the first eight minutes if we want to.
11:10After that eight minutes, when the level of the stock matches the level of the rice,
11:14we're no longer going to stir.
11:16This is a really vigorous boil you've got going here.
11:19It seems aggressive, but all that rapid boiling is really pulling out some of the starch of
11:23the rice.
11:24It's emulsifying the fat that's in our stock and in our saute.
11:28So at the end, you're going to get this really luscious, creamy paella.
11:31So you can see that the liquid is reduced down to the level of the rice here.
11:34We're going to reduce the heat now to about medium.
11:37So we're going to just drop about a dozen clams here.
11:40These are little neck clams.
11:42It's really, really important that you scrub the outside of these clams.
11:46Clams come with a lot of sand attached to them.
11:49You know, nobody wants to eat that, especially me.
11:52So we'll just drop eight around the perimeter here.
11:54Put them hinge side down.
11:58And we'll drop four clams right in the center.
12:02And now we're going to use our lid.
12:04Put that right over top.
12:06We're going to let that go for six minutes.
12:08It's been six minutes.
12:09We could take a look at our clams.
12:12Ah.
12:13So you see, they require a good head start here because, you know, some of them are just starting to pop open.
12:19Others have been busted open for a little bit.
12:21Now we could layer in our shrimp.
12:23Put a couple of shrimp pressing here.
12:25You can already see the shape of it coming together.
12:28It's really pretty.
12:29It's a gorgeous dish.
12:30And as you're placing the shrimp, you just want to give them a little push.
12:34Same as the clams, they're going to kick off a little bit of liquid.
12:37We're going to cover this up again.
12:38We're going to let it go for another five minutes just to cook the shrimp through.
12:43Okay.
12:43And after that five minutes, we're going to cut the heat off and let it sit for another five, just so the shrimp can finish cooking.
12:49All right.
12:50Ready for the big unveiling?
12:51Oh, my goodness.
12:53Isn't that gorgeous?
12:54And the aroma that hits you.
12:56We're going to hit it with a tablespoon of chopped parsley.
13:00Can I serve you up?
13:01I would love that.
13:02All right.
13:03A little bit of shrimp, some rice, little clams for you.
13:05You can see the bell peppers melted nicely.
13:08And you can see here in the center, there's a little bit of the saukarat, the crispy rice on the bottom.
13:13So I like to use a fish spatula and just kind of scrape it up.
13:16Gorgeous.
13:17Have a little olive oil on yours.
13:19Ooh.
13:21Lemon squeeze?
13:22Thanks.
13:22Okay.
13:23All right.
13:24So let's just focus on the rice here first.
13:29It's perfectly cooked through.
13:30Absolutely.
13:32Really well seasoned because of that shrimp stock we invested so much time and care into.
13:36And I don't miss the saffron at all.
13:38When we used the fresh turmeric, it was just an unreal kind of flavor, that peppery earthiness.
13:44Okay.
13:45How about their seafood?
13:46Yeah.
13:46Let's go for it.
13:49Mm.
13:49Mm.
13:50Mm-hmm.
13:51Mm-hmm.
13:52Mm-hmm.
13:52Mm-hmm.
13:53Mm-hmm.
13:54Going for a clam?
13:55I'm going.
13:56I just got that little hit of olive oil.
13:58Tender.
14:00Bright.
14:00This was delightful, Brian.
14:03I learned so much.
14:04I'm glad you enjoyed it.
14:05And if you would like to make a paella in Matthew Rayford's coastal Georgia tradition,
14:09make a turmeric-flavored shrimp stock.
14:12Use long-grain white rice instead of traditional bamba rice.
14:16And stagger the cooking of the seafood for the perfect doneness.
14:21From Cook's Country, a delicious coastal Georgia paella.
14:25I love this, Brian.
14:27Peach ice cream was the first ice cream I ever made as a kid, and I can tell you it was disappointing
14:40because peach ice cream is actually hard to make.
14:43Most peach ice cream is, in fact, the pits, which is why Morgan's here.
14:48She's going to show us a peach ice cream that actually tastes like peaches.
14:51How about that?
14:51Yeah, so peach ice cream is one of those things that definitely sounds amazing in theory,
14:55but peaches are packed with water, which is the enemy of ice cream.
14:59True.
14:59Like, water turns into ice crystals.
15:01Sure.
15:01So you aren't as prone to getting a nice, smooth, creamy ice cream.
15:04So I really wanted a peach ice cream that packed in the peach flavor.
15:07And you do have to treat the peaches with a little care.
15:10So I have a pound and a half of peaches total.
15:11I'm going to peel this one and cut it up.
15:14It's a very good sign when my cutting board's this juicy.
15:16You do want to use really nice, ripe peaches.
15:18You can actually even do this with frozen peaches if you want.
15:20As flavorful as your peaches is, it's going to play into how flavorful your ice cream is.
15:24And it looks like you can use either clingstone or freestone.
15:26That doesn't matter because you're going to cut it up.
15:29Exactly.
15:29You're going for about half-inch pieces just because we want to macerate these.
15:33And I want a lot of surface area, but you don't have to be super careful.
15:37And then to this, I'm going to add a half cup of sugar and just a half teaspoon of lemon juice.
15:42It's just going to give a nice little tang to enhance those peaches.
15:45Gorgeous.
15:45And a pinch of salt, not too much salt.
15:48And I'm going to toss this.
15:50I'm going to let the peaches macerate for about an hour or an hour and a half.
15:54I'll know they're ready when they've released about a half cup of liquid.
15:56Okay, so the peaches have transformed in that last hour.
16:00You can see how much liquid's in here now.
16:01And this is packed with flavor, so we don't want to get rid of it.
16:04But if I just churn this into ice cream as is, we'd have a little bit of an icy mess.
16:08We want the creamiest peach ice cream we can have.
16:11So I am just going to strain out as much of this as I can.
16:14Again, it's all about controlling the moisture.
16:17We're incorporating peaches a lot of different ways in this ice cream, and this is one of them.
16:21I'm looking for about a half cup.
16:23So I'm adding it to a small saucepan.
16:25And I'm going to cook it down.
16:27I'm going to cook it over medium heat.
16:29And I'm going to let this go until it's thick and syrupy.
16:32So I'm going to cook off a lot of the water from this and really just concentrate that peach flavor.
16:36I'm going to cook it until it registers 218 to 220 degrees, anywhere between 5 and 8 minutes.
16:42All right, so we're looking between 218 and 220.
16:46All right, 218.
16:48Now I'm just going to pour this right in here.
16:50This is going to be the base of the ice cream.
16:52Ooh, so not just vanilla.
16:55Not just vanilla.
16:56No, we're not doing a sweet cream ice cream with peach.
16:58We're not doing a vanilla ice cream with peach.
17:00We're doing a peach ice cream.
17:02Peach in every bite.
17:03Peach in every bite.
17:04Speaking of peach in every bite, I have these peaches that macerated earlier and we strained off.
17:08I'm going to take these and I'm going to blend these into a nice puree that is going to go into the peach ice cream as well.
17:13Because we took off a lot of that liquid, they're not going to make too icy of an ice cream.
17:17Like we've controlled for a lot of that.
17:19So I'm just going to blend this for about a minute until it's nice and smooth.
17:21Okay.
17:22Okay.
17:23Like the best looking peach smoothie.
17:25I would be very happy with that.
17:27All right.
17:28So I'm going to set aside a half cup of this for later.
17:30And the rest of this is going right in with that peach concentrate.
17:33I really want a fresh peach flavor with this ice cream.
17:36And that fresh peach is going to carry that flavor.
17:39Like you want it to taste like you're biting into a peach.
17:41So you did say you made ice cream before when you were picturing like a little girl Bridget making peach ice cream.
17:46Yes, it was disastrous.
17:48Well, I'm sure it's very adorable.
17:49But this doesn't look exactly like your typical ice cream base.
17:52I mean, typically there's eggs in there.
17:54Yeah, the custard base.
17:55Yeah.
17:55When I made an egg-based custard, it actually pulled away from the peach flavor.
17:59Like it tasted more custardy, which is good, but not for peach ice cream.
18:02Right.
18:03Okay.
18:03So here I have a cup and a half of half and half.
18:05Again, not as rich as heavy cream because I don't want that fat to compete with the peach flavor.
18:10And then I'm pulling in some fat with three quarters of a cup of sour cream.
18:13Now, sour cream has a nice tang, so it's kind of doing the same work that something like lemon juice would do in a peach pie.
18:18It's going to enhance the peach rather than pull away from it.
18:21I have two thirds of a cup of sugar and a third of a cup of corn syrup.
18:25The corn syrup is just going to keep the ice cream really soft and scoopable.
18:28And then two tablespoons of vodka.
18:30The vodka is actually optional.
18:33What it does is it prevents more ice crystals.
18:35Like if you think about putting vodka in your freezer, it never freezes.
18:38True.
18:38Same concept with ice cream.
18:40All I'm going to do is give this a nice whisk, get everything really incorporated.
18:44So I'm just going to cover this, pop this in the fridge until it hits about 40 degrees.
18:48It'll take about four hours.
18:49Okay.
18:50We have our peach base.
18:51We're going to pack in even more peach flavor with a swirl.
18:54I set aside some of this peach puree earlier.
18:56Right.
18:56And it's going to become a ripple throughout the ice cream.
18:59Oh, come on.
18:59So I'm going to take this half cup and we set aside and I'm going to cook it down.
19:04There's some technique to get in the right ripple.
19:05So you want something that actually eats like a caramelly texture once it's frozen.
19:10Right.
19:10Yeah.
19:10So it's a little hard to achieve that just because it's frozen.
19:13So we are using some of the same ideas that you would for making a caramel.
19:17So I'm adding in half cup sugar.
19:19Okay.
19:19And two tablespoons of lemon juice.
19:21That's more for flavor.
19:23But I'm going to cook this down.
19:24I'm aiming for 218 to 220 degrees.
19:27So that's my magic number to get that nice texture for the peach ripple.
19:30All right.
19:30I'm cooking over medium heat.
19:32I'm going to bring it to a boil and it'll take anywhere from six to eight minutes to get
19:35to that right temperature and texture.
19:38And while it's been cooking, I've been stirring and scraping the bottom.
19:41This can get really sticky and you don't want any burnt peach bits on the bottom.
19:44Definitely not.
19:45All right.
19:45Let's see where we're at.
19:46All right, 218.
19:49I'm going to pour it out of here.
19:51I'm going to let this cool off a little bit at room temp and then I'm going to pop it in
19:54the fridge until we're ready to churn.
19:56Okay, Bridget, it's time to churn.
19:59So I froze these both overnight, both the base and the paddle.
20:03Okay, good idea.
20:04Yeah, I want it nice and cold.
20:05I have the base.
20:06It's nice and cool.
20:06It's 40 degrees.
20:07Let's get this churn in.
20:09All right, let's get it in here.
20:11Oh, it's a good color for peach ice cream.
20:13I need my mint ice cream to be green.
20:15Yes.
20:15I need my peach ice cream to be peach.
20:17To be pesh.
20:18To be pesh.
20:20Paddle in.
20:22Top on.
20:26So I'm going to let this go for 25 to 30 minutes.
20:28I'm looking for it to be about the consistency of soft serve ice cream.
20:31Okay.
20:33All right, it's been 25 minutes.
20:34It's changed.
20:35That looks like soft serve to me.
20:37It does.
20:38So there's a little technique behind ripple in an ice cream.
20:41So here I'm going to take about a third of this base and stick it in the loaf pan.
20:48I'm going to spread this into a nice even layer.
20:50It does not have to be perfect because it's all going to be swirled in the end.
20:54Right.
20:54It's about a third.
20:56Okay.
20:56Again, just eyeballing it.
20:57And then I've got my ripple.
20:58It's actually gotten a little bit thicker since we were cooking it, but now it's like, what,
21:02a little thicker than honey or something?
21:04Mm-hmm.
21:04So I'm going to take about a third of this and then I'm going to do just a little drizzle.
21:08Again, this does not have to be perfect, but you don't want to just like glob it all totally
21:12down in one spot because we're going to eventually swirl it in here.
21:15Let's cover up our first ripple.
21:17All right.
21:18Mm-hmm.
21:19Yeah.
21:19And I'm using a loaf pan here.
21:21A loaf pan is really great for freezing ice cream because it has so much surface area.
21:25Like if you use one of those quart containers, they look pretty, but they're a little taller.
21:29Tall and then hardly any on the top.
21:31Exactly.
21:32Hardly any on the top.
21:32The goal here is to freeze it really quickly.
21:35When you freeze it quickly, you avoid more ice crystals.
21:38Get a nice, even layer here on the last bit of the peach ripple.
21:43Mm-hmm.
21:43And again, just trying to get a relatively even drizzle over top.
21:47I have a skewer and I'm just going in and I'm actually doing these sort of rough zigzags
21:51and swirls.
21:53Almost like you're folding.
21:54Exactly, but with a skewer.
21:56And I'm trying to go all the way to the bottom of the pan, make this like beautiful, almost
22:00tie-dye of peach ripple.
22:02Oh, yeah.
22:03Okay.
22:04I'm like, I think I'm not going to over-swirl because you don't want the ripple to actually
22:07like start mixing into the ice cream.
22:09Now, I'm going to cover this with plastic.
22:11I'm going to freeze it until it's nice and firm, which will take at least two hours.
22:14Okay.
22:17All right.
22:18So it's been two hours.
22:19Ice cream's nice and cold.
22:20It's frozen.
22:21It's now ice cream.
22:22It is now officially ice cream.
22:24All right.
22:26How many scoops can I count you for?
22:27They call me Jimmy Two Scoops.
22:29Jimmy Two Scoops.
22:30I like that.
22:31Oh, yeah.
22:32You're getting that ripple on every scoop.
22:34I know.
22:35All the way down.
22:36I know.
22:36It's like little gifts of peach ripple throughout your ice cream.
22:41And the moment of truth.
22:43Are we peachy enough?
22:45I know you're already peachy enough.
22:47Aw.
22:49I'm like getting a bite with some ripple and some ice cream.
22:54That's big peach.
22:55It's like as big as those peaches down in Georgia.
22:57Oh, my goodness.
22:59Bam.
23:00That swirl is just super concentrated peach flavor.
23:04I know.
23:05But fresh.
23:06I mean, we're really careful about cooking exactly at 220 degrees.
23:09It preserves the peach freshness.
23:11This is what peach ice cream wants to be.
23:13It's the best peach ice cream out there.
23:14Aw.
23:15Thanks so much, Bridget.
23:16Thank you for sharing with us.
23:18If you'd like to make this delicious peach ice cream, it starts by simmering the juices released
23:25from sugared peaches until syrupy.
23:27Use some peach puree along with the syrup in the ice cream base.
23:31Layer the churned ice cream with more puree and use a skewer to create a ripple.
23:36So from Cook's Country, a very summery and perfect peach ice cream.
23:41You can get this recipe and all the recipes from this season along with product reviews and select episodes.
23:47And those are all available on our website, cookscountry.com slash tv slash peach ice cream.
23:54Slash peach ice cream.
23:55The place I want to go.
23:56Yes.
23:57The place I want.
24:05Yes.
24:05Okay.
24:06Yes.
24:07No.
24:14No.
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