Fresh Peach Ice Cream
From luisascatering 15 years ago
- 6 hours to make
- Serves 8
My friend Ria gave me a big bag of ripe peaches. This made it easy to figure out what my first ice cream flavor of the summer would be! I served mine with a fresh raspberry coulis and a french crepe cookie :-)
Ingredients
- 2 cups fresh ripe peaches, skinned, pitted and diced shopping list
- 1/4 granulated sugar shopping list
- 1 tsp. fresh lemon juice shopping list
- Custard base: shopping list
- 5 large egg yolks shopping list
- 3/4 cup sugar shopping list
- 1 1/2 cups whole milk shopping list
- 1 cup heavy cream shopping list
- 1 vanilla bean, split in half shopping list
How to make it
- Macerate the peaches with the lemon juice and sugar for about 10 minutes or until syrupy.
- Whisk the egg yolks with the sugar until thick and pale. In the meantime, heat the milk, cream and vanilla bean until steam rises. Gradually add the hot cream to the egg yolks, whisking constantly to prevent them from scrambling. Pour the mixture back into the saucepan and cook over medium heat until the cream coats the back of a spoon, 5 to 8 minutes.
- Strain the custard and let cool completely. Stir in the peaches and refrigerate at least 2 hours up to overnight.
- Churn the mixture in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.
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