PrintIngredients
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- 3 cups Fresh Peaches (2 cups for puree and 1 cup, chopped )
- 2 tsp Fresh Lemon Juice
- 1/2 cup + 2 tbsp White Sugar (the 2 tbsp go in the puree)
- 1 cup 1/2 and 1/2 or whole milk
- 1 cup Heavy Cream
- 3 Egg Yolks
- 1 tsp Vanilla Extract or Vanilla Paste
Instructions
- Puree two cups of fresh peaches with 2 tablespoons of sugar and 2 teaspoons fresh lemon juice. Set puree aside.
- Combine one cup half and half with ¾ cup heavy whipping cream and ½ cup of sugar.
- In a small bowl, whisk the three egg yolks and ¼ cup heavy cream until well blended.
- Over medium heat, stirring with a wooden spoon, cook the half and half, cream and sugar until the sugar is dissolved and bubbles form around the edge. This will take about 5 minutes. Don’t let it boil though, keep the heat low to medium. Remove from heat
- Temper your eggs by using a ladle to scoop out some of the hot cream mixture, and while whisking the egg yolk mixture with one hand, slowly stream the hot cream mix into the egg yolks with your other hand. Then, pour the now tempered egg yolk mixture slowly into the saucepan while stirring constantly.
- Turn the heat back up to medium and stirring constantly, cook the base until it has thickened enough to coat the back of a spoon.
- Remove from heat, stir in the peach puree and one teaspoon of vanilla extract. Then, pour the mixture into a glass or plastic bowl and set in an ice bath. Cover the surface of the cream with plastic wrap to prevent a skin from forming. Then cover the whole bowl with a second piece of plastic wrap. Let sit in the ice bath until very cool.
- Once cool, pour the cream mix into your ice cream maker and churn according to your ice cream maker directions. If adding the chopped fresh peaches, add them right at the end of the churning and let it churn a few more times to incorporate the peaches. Store in an airtight container in the freezer for at least three hours or overnight.
- Category: Dessert