Active: 30 minutes; Total: 4 hours 30 minutes; Yield: 1 quart
Peaches, peeled, sliced | 2 cups |
Sugar, granulated | ½ cup + ½ cup + ¼ cup |
Lemon juice | ½ teaspoon |
Salt | ¼ teaspoon |
Egg yolks | 5 large |
Cream, heavy | 1 ½ cups |
Milk, whole | 1 ½ cups |
Vanilla extract | 1 teaspoon |
- In a large bowl, toss the peaches with ½-cup sugar and lemon juice; let rest at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices.
- Mash the peaches with a fork or potato masher until very small chunks remain.
- Strain the juice into a separate bowl, reserving both the liquid and the pulp, refrigerating until ready to use.
- In a medium saucepan over medium-low heat, stir together the cream, milk, ½-cup sugar, and salt; heat until hot but not bubbling.
- In a large bowl, whisk together the egg yolks and ¼-cup sugar until light in color, about 2 minutes.
- While whisking, ladle in ½-cup of the hot cream mixture to temper the eggs, then add another ½-cup.
- Pour the egg yolk mixture into the saucepan with the rest of the custard base, stirring gently until the temperature is between 170-175°F, and the mixture is thicken enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla.
- Strain the custard base through a fine mesh strainer into a clean bowl, then stir in the liquid from the mashed peaches; refrigerate for 4 hours, until thoroughly chilled.
- Pour the custard base into the ice cream maker, and churn until it looks like soft-serve ice cream, about 25 to 30 minutes.
- Add the reserved peach pulp during the last 30 seconds of the churning process; transfer to an airtight container, and freeze at least 24 to 48 hours to cure.