Ingredients
Equipment
Method
- Place the peach slices in a large bowl and add the lemon juice. Toss gently; cover and refrigerate for about one hour.
- In a heavy large saucepan, combine the peach peels, pits, cream, milk, and the vanilla bean. Bring to a gentle simmer over medium heat, stirring occasionally.
- Once simmering, reduce the heat to very low and allow it to barely simmer for twenty minutes.
- Strain the cream mixture through a fine sieve into a heavy medium saucepan.
- In a medium bowl, whisk together the egg yolks and sugar until well blended.
- Very gradually whisk in the hot cream mixture into the egg mixture, adding just a spoonful at a time.
- Return the tempered egg mixture to the saucepan with the remaining cream mixture.
- Cook over medium-low heat, stirring gently until the custard thickens and coats the back of a spoon, about ten minutes.
- Strain the mixture again through a fine sieve into a bowl.
- Stir in the corn syrup and allow the custard to cool to room temperature.
- Chill the custard in the refrigerator until it is completely cold, preferably overnight.
- When the custard is cold, puree the chilled peach slices in a food processor until smooth.
- Add one cup of the chilled custard to the processor with the pureed peaches and blend until smooth.
- Whisk the pureed mixture back into the remaining custard.
- Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a covered container and freeze until firm.
Notes
Tip 1: Store leftovers in an airtight container.
Tip 2: You can freeze the custard base before churning.
Tip 3: Pair with warm desserts for a delightful combination.
Tip 4: Add mix-ins like crushed cookies for extra flavor.
Tip 5: Let ice cream sit out for a few minutes before serving.