Peach Ice Cream

By lindaauman

I use either fresh or frozen (thawed) peaches.

Ingredients

• 2-3 peaches, peeled and sliced
• Juice of 1/2 lemon
• 1 1/2 cups sugar
• 1 1/2 cups half-and-half
• 5 large egg yolks (or 3 whole eggs)
• 1 1/2 cups heavy cream

Preparation

Step 1

Heat the half-and-half and sugar in a saucepan over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick. Temper the egg yolks by splashing in a very small amount of the warm half-and-half mixture while whisking constantly. Slowly pour the tempered yolks into the saucepan with the half-and-half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.

Stir the heavy cream into egg mixture. Pour a cup of the cream mixture into the peaches and blend together until peaches are to desired consistency. (I use an immersion/stick blender.) Pour back into the cream mixture and stir together.

Cool mixture in refrigerator then churn in an ice cream maker according to the maker's instructions. This makes a perfect batch for the Kitchen Aid ice cream attachment.