Ingredients
Method
- Toss the peeled and sliced peaches with 1/2 cup of the granulated sugar and lemon juice in a large bowl. Let sit at room temperature for 30 minutes to 1 hour until the peaches soften and release their juices.
- Mash the peaches with a fork or potato masher until only very small chunks remain. Strain the juice into a separate bowl and reserve both the liquid and mashed peaches in the refrigerator.
- In a medium saucepan, stir together the heavy cream, whole milk, another 1/2 cup of sugar, and salt. Heat over medium-low heat until hot but not bubbling.
- In a large bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color, about 2 minutes.
- Slowly whisk 1/2 cup of the hot cream mixture into the egg yolk mixture, then slowly whisk in another 1/2 cup to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining custard base and stir gently with a wooden spoon for 2-4 minutes until the mixture reaches 170-175 degrees and coats the back of the spoon.
- Remove the custard from the heat and stir in the vanilla extract.
- Strain the custard through a fine mesh strainer into a clean bowl, then stir in the reserved peach liquid. Refrigerate for 4 hours until thoroughly chilled.
- Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions for 25-30 minutes until it resembles soft-serve ice cream.
- Add the reserved mashed peaches during the final 30 seconds of churning.
- Transfer the ice cream to an airtight container and freeze for at least 4-6 hours before serving.
Notes
Store the finished ice cream tightly covered in the freezer for 1-2 weeks for the best texture and flavor. Serve with warm cookies, brownies, or fresh peaches for an extra-special dessert.