Homemade Peach Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 1 cup Peaches, fresh

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 13/16 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 2 1/3 cups Heavy cream
  • 1 1/4 cups Whole milk

Found on ahappyfooddance.com

Ingredients

• 2⅓ cups heavy cream
• 1¼ cups whole milk
• 5 egg yolks
• ¾ cup plus 1 tablespoon sugar
• 1½ teaspoons vanilla extract
• 1 cup chopped or pureed fresh peaches

Directions

• Pour the cream and the milk into a saucepan over medium heat.
• Add the sugar and stir until the sugar has melted.
• In a separate bowl, whisk the egg yolks until they begin to turn a pale yellow.
• Slowly pour in a ladle or two of the milk mixture into the egg yolks while continuously whisking (this prevents the eggs from scrambling).
• Once you have tempered the egg yolks, add the egg mixture back to the saucepan with the milk. Turn to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes).
• Stir in the vanilla extract and strain mixture through a fine mesh sieve. Discard anything left in the sieve.
• Pour the ice cream base into a bowl and refrigerate until cool, preferably overnight.
• Set up the ice cream maker according to its instructions and begin churning the ice cream.
• Once the ice cream base starts to resemble soft-serve, add the peach pieces or puree and allow to mix for another 2-3 minutes.
• Place the mixture into an airtight container and place in the freezer until it hardens.