🍑 Peach Ice Cream 🍨
Ingredients
4 cups (600g) ripe peaches, peeled & diced
1¼ cups (250g) sugar, divided
1 tbsp lemon juice
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
4 large egg yolks
1 tsp vanilla extract
¼ tsp almond extract (optional)
Pinch of salt
Instructions
Macerate Peaches:
Toss peaches with ½ cup sugar and lemon juice. Let sit 1 hour, then mash lightly (leave some chunks).
Make Custard Base:
Heat cream and milk over medium until steaming (don't boil).
Whisk yolks with remaining ¾ cup sugar until pale.
Temper eggs by slowly adding hot cream mixture while whisking.
Cook & Chill:
Return mixture to pan. Cook on low, stirring constantly, until thickened (170°F/77°C).
Strain through fine mesh sieve. Stir in extracts, salt, and peach mixture.
Chill overnight (or at least 4 hours).
Churn & Freeze:
Process in ice cream maker 25-30 minutes.
Transfer to airtight container and freeze 4+ hours to firm up.