Recipe courtesy of Curtis Aikens
Peach Ice Cream
- Yield: 1 generous quart
- Total: 3 hr 50 min
- Prep: 3 hr 30 min
- Cook: 20 min
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
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