Ingredients
- 2 cups Whole Milk
- 2 cups Half and Half
- 1 cups sugar, divided
- Pinch of Salt
- 2 1/2 cups Peaches, pureed
- 1 Tbsp. Vanilla Extract
- 5 large egg yolks
Preparation
Step 1
Day before* - Prep ice cream maker’s bowl according to manufacturer’s directions.
~ In a medium sauce pan over medium heat, whisk together milk, cream, half of the sugar, salt and vanilla extract.
~ While the milk and cream is heating, in a separate bowl whisk together egg yolks and other half of sugar until it is pale and thick.
~ When the milk/cream has come to a slow boil, temper the egg mixture with one third of the milk/cream. When whisked together, temper in another ⅓ of the milk/cream mixture into the egg mixture. Return all of the tempered egg mixture to the saucepan.
~ Using a wooden spoon, stir the entire mixture over low heat until it begins to thicken slightly and it coats the back of the spoon.
~ Do Not let the mixture boil - or else the egg will cook and curdle.
~ Pour entire custard mixture into a large bowl and allow to cool to near room temperature. Cover and place in fridge for 2 hours, or even over night.
~Prepare ice cream according to ice cream maker’s instructions. About 20 minutes. Serve immediately.