Ingredients for Peach Ice Cream
- Heavy Cream
- 4 large egg yolks
- ¾ cup granulated sugar + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 4 large ripe peaches
- Fresh Lemon Juice
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How to Make Peach Ice Cream
- Heat 2 cups heavy cream in a medium saucepan over medium heat until it just begins to simmer around the edges.
- Remove from heat.
- In a separate medium bowl, whisk together 4 large egg yolks, ¾ cup granulated sugar, and 1 teaspoon vanilla extract until the mixture is pale and thick (about 3-5 minutes).
- Gradually whisk in the hot cream into the egg yolk mixture, ensuring to temper the eggs by adding the cream slowly to avoid scrambling the eggs.
- Return the mixture to the saucepan.
- Cook over low heat, stirring constantly with a spatula, for 5-7 minutes, or until the mixture thickens enough to coat the back of a spoon. Do not boil.
- Pour the custard into a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled (at least 4 hours or preferably overnight).
- While the custard chills, peel and chop 4 large ripe peaches into small pieces.
- In a food processor, combine the chopped peaches, 2 tablespoons lemon juice, and 2 tablespoons granulated sugar. Puree until smooth.
- Gently stir the peach puree into the chilled custard.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
118g
Fat
58g
Carbs
10g
