Ingredients

The following ingredients have 20 Servings
  • 8 medium peaches (peeled and chopped into ½” cubes (see note))
  • 1½ cups sugar (divided)
  • 1 Tbsp lemon juice
  • 1 cup half-and-half
  • 6 egg yolks (lightly beaten)
  • 3 cups heavy whipping cream
  • 2 tsp vanilla extract

Instruction

  • Using a large bowl, add chopped peaches, ½ cup of sugar and lemon juice; stir until well combined. Let peaches sit for 30 minutes.
  • Meanwhile, pour half-and-half into a medium saucepan. Place over medium-low heat until it just begins to simmer.
  • Using a separate bowl, whisk together the egg yolks and remaining 1 cup of sugar until well blended.
  • Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.
  • Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).
  • Meanwhile, using a separate bowl, whisk together the whipping cream and vanilla extract.
  • Once the custard mixture has thickened, remove from heat and add the whipping cream mixture; stir until well combined. Pour mixture through a fine-mesh strainer into a clean container.
  • Using an immersion blender (or a potato masher), lightly puree peaches so that some large chunks still remain.
  • Add peaches to custard and stir until well combined. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
  • For a softer ice cream, serve immediately. For a harder ice cream, transfer mixture into a freezer-safe container and freeze for 3-4 hours.