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Peach Ice Cream

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Servings: 6 servings
Course: Dessert
Ingredients Method

Ingredients
  

Peach Puree
  • 4 peaches peeled and sliced
  • 1/4 cup sugar
  • 1/4 cup water
Fresh Peaches
  • 3-4 medium-sized peaches peeled and diced small
  • 1/2 cup sugar
  • 1/2 tsp lemon juice
Custard Base
  • 6 egg yolks
  • 2 cups heavy cream
  • 1 1/4 cup whole milk
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla

Method
 

  1. Peach Puree:
    Combine the ingredients in a saucepan and bring to a simmer. Simmer until the peaches have begun to break down. Pulse with a hand blender until smooth and simmer for another 10 minutes. Transfer the peaches to a bowl. Press cling wrap onto the peaches and allow to cool.
  2. Fresh Peaches:
    Toss diced peaches with sugar and lemon juice in a bowl. Allow to stand at room temperature for 30 minutes until a syrup forms. Pour the peach mixture into a fine mesh strainer and allow juices to drain into a bowl. Allow to drain for 30 minutes. Pour the drained peaches in a bowl, press cling wrap tightly onto the top and refrigerate. Save the liquid.
  3. Custard Base:
    Whisk together the egg yolks and 1/4 cup sugar until light in color. In a saucepan, whisk together the cream, milk, remaining 1/2 cup of sugar and the salt. Heat over medium-low heat until bubbles appear around the edges of the pan. Whisking constantly, slowly pour in 1/2 cup of the hot custard base into the egg yolks to temper the eggs. Add an additional 1/2 cup of hot custard base, continuing to whisk the entire time. 
  4. Pour the tempered egg yolks into the saucepan with the rest of the custard base and whisk for 3-4 minutes, or until the temperature is between 170-175 degrees. Remove from the heat and stir in the vanilla. Strain the custard base through a fine mesh strainer into a clean bowl. Stir in liquid from the fresh peaches and refrigerate for a least 4 hours.
  5. Pour the custard into the ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream. Add the reserved fresh peaches during the last minute. Move 1/2 of the custard to an airtight container. Spoon 1/2 the peach puree evenly over the custard. Layer the other 1/2 of the custard on top and spread the remaining puree on top. Using a knife, gently swirl the puree into the custard. Do no over mix. Cover and freeze at least 6 hours until ready to eat.