Ingredients
- 3 medium peaches, peeled, pitted, and cut into 1/2-inch cubes (about 2 cups)
- 1/2 tsp lemon juice
- pinch salt
- 1 cup + 6 Tbs granulated sugar
- 1 1/4 cups whole milk
- 1 1/3 cups heavy cream
- 6 large egg yolks
- 1 tsp vanilla extract
- 2 Tbs Peach Schnapps
Preparation
Step 1
Combine the peaches, lemon juice, salt, and 1/2 cup sugar in a medium saucepan. Stir well and allow to sit at room temperature for 1-2 hours.
Heat over medium-high heat until the peaches soften slightly, about 3-4 minutes. Stir in the Peach Schnapps and refrigerate at least 4 hours, or overnight.
Meanwhile, position a fine-mesh sieve over a large bowl set in an ice bath.
Whisk the egg yolks with 6 tablespoons of sugar until the mixture is pale yellow.
Combine the milk, cream, and 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until steam appears, about 5-6 minutes. Stream half the mixture into the egg yolks, whisking constantly.
Return the milk-yolk mixture to the saucepan and set over medium-low heat. Whisking constantly, cook until the mixture reaches 180 degrees and thickens slightly. The foam will subside and steam will rise from the custard as it approaches 180 degrees.
Remove from heat and strain mixture into the prepared bowl. Stir often until the mixture cools to room temperature, then stir in the vanilla extract.
Cover and refrigerate for at least 2 hours (can also be left overnight).
When ready to churn, strain the syrup from the peaches into the vanilla custard. Freeze the ice cream according to your manufacturer's instructions, and when it's done, add the peaches and churn just until they are incorporated, about 30 seconds.
Transfer to an airtight container and freeze until firm, at least 2 hours.