- 3 large egg yolks
- 3/4 cup packed light brown sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 large ripe peaches, peeled, halved, pitted, and cut into bite-size chunks
In a large bowl, whisk together the egg yolks and sugar.
In a large saucepan, bring the cream and milk to a simmer over low heat. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan. Cook over low heat for 3 to 5 minutes or until the custard has thickened enough to coat the back of the spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally.