Peach Ice Cream

Name: Peach Ice Cream
Prep time: P0Y0M0DT3H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 1 generous quart
Cuisine: american
Ingredients: 2 cups chopped fresh or frozen peaches, peeled if preferred; 1 1/4 cups sugar; 1 tablespoon lemon juice; 2 tablespoons peach brandy; 2 cups heavy cream; 1 cup milk; 1/2 teaspoon vanilla extract; 4 egg yolks

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Total: 3 hr 50 min

Prep: 3 hr 30 min
Cook: 20 min

Yield: 1 generous quart

Total: 3 hr 50 min

Prep: 3 hr 30 min
Cook: 20 min

Yield: 1 generous quart

Ingredients

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2 cups chopped fresh or frozen peaches, peeled if preferred

1 1/4 cups sugar

1 tablespoon lemon juice

2 tablespoons peach brandy

2 cups heavy cream

1 cup milk

1/2 teaspoon vanilla extract

4 egg yolks

Directions

In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries