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Peach Custard Ice Cream

2 cups Whole Milk
2 cups Half-and-half
1 cup Sugar, Divided
1 pinch Salt
1 Tablespoon Pure Vanilla Extract
5 whole Large Egg Yolks
2- 1/2 cups Peaches Pureed


*Yields- 1 1/2 quarts of ice cream. The day before, prep the ice cream maker bowl according to manufacturers directions. In a medium sauce pan over medium heat, whisk together milk, half-and-half, half of the sugar, salt and vanilla extract. While the milk and half-and-half are heating, in a separate bowl, whisk together the egg yolks and the remaining sugar until it is pale and thick. When the milk has come to a slow boil, temper the egg mixture with one third of the hot milk (by very slowly drizzling it into the egg mixture while stirring continuously). When this is whisked together, drizzle another 13 of the milk/cream mixture into the egg mixture. Then return all of the tempered egg mixture to the saucepan. Using a wooden spoon, stir the entire mixture over low heat until it begins to thicken slightly and it coats the back of the spoon. Do not let the mixture boil or else the egg will cook and curdle. Pour the entire custard mixture into a large bowl. Fold pureed peaches into the warm custard and allow to cool to near room temperature. Cover and place in the fridge for 2 hours, or even overnight. Pour the mixture into your frozen ice cream maker bowl and churn ice cream according to ice cream makers instructions, about 20 minutes. Serve immediately or freeze in an airtight container for up to a week.

Source: tastykitchen.com