Fresh Peach Ice Cream

Toss the peaches with the half cup of sugar and lemon juice and set aside for about an hour until they’ve started to obviously soften and they get really juicy.  Once they’re good and squishy, mash them with a potato masher until only very small chunks remain, strain them and reserve both the liquid and the peach mash (separately) and refrigerate until you need them again.

In a medium pot, whisk together the cream, milk, the other half cup of sugar and salt and then continue to whisk over medium heat until hot, but not bubbling.

While the milk mix is heating, use an electric hand beater to beat together the quarter cup of sugar and the egg yolks.  You want this mix pale and frothy and this will take a couple of minutes.  Once the milk mix is hot, slowly add about a half cup of the hot liquid to the yolk mix while stirring the entire time (I just used the hand mixer like a whisk and didn’t turn it on).  Slowly add a second half cup of hot milk mix while whisking and then slowly pour this new mix into what’s left of the hot pot (while whisking).

Continue to stir this new custard for several minutes at medium-low heat until it’s thick enough to coat the back of a spoon, then remove the pot from the heat and whisk in the vanilla.  Stir in the reserved peach juice, leave the pot to cool to room temperature, then scrape it all into a bowl, cover it tightly and refrigerate it overnight.

When you’re ready to make your ice cream, scrape the chilled mixture into the frozen bowl of your ice cream maker and proceed as directed.  For us, it took about 25 minutes to get to a thick consistency – add the reserved mashed peaches in the last 30 seconds or so and turn off the ice cream maker as soon as the peaches are mixed in.

Transfer the ice cream into a large container with a tight lid and freeze for a few hours before serving – it will ‘ripen’, the flavors will meld, and it will be easier to dish up into pretty scoops!