4wholemedium sized fresh peachespeeled, pitted and chopped.
5wholelarge egg yolks
1teaspoonpure vanilla extract
Place peaches in a bowl. Add 1/4 cup sugar and stir. Cove and refrigerate for at least 1 hour.
In a saucepan, heat 1 cup heavy cream, 1 cup milk and 3/4 cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
In a separate bowl, beat egg yolks. Take 1 cup of heated cream mixture and pour into whisked eggs. Pour in a slow steady stream while whisking eggs.
Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-180 F.
In a large bowl, pour remaining 1 cup of cream. Place a fine strainer over top. Pour heated custard into strainer.
Cover and refrigerate until completely cooled, at least 4 hours or overnight.
Strain peaches, reserving liquid. Mix liquid into cooled custard mixture.
Place custard into an automatic ice cream maker. Follow directions for ice cream maker.
During the last 3-5 minutes of churning, add peaches.
Remove ice cream and place in freezer.
Recipe adapted from Fine Cooking Magazine
Old Fashioned Peach Ice Cream
Amount Per Serving
Calories 324Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 14g70%
Total Carbohydrates 28g9%
* Percent Daily Values are based on a 2000 calorie diet.