Fresh Peach And Vanilla Bean Custard Ice Cream

1. 1

   Peel and chop peaches. Place in a food processor and puree until smooth.

2. 2

   Measure out 2 cups puree and add lemon juice to it. Cover and place in the refrigerator. (You will have extra puree that you do not need for this recipe.)

3. 3

   Save the pits and skins and place them in a 5-quart stockpot. Add heavy cream and milk to the skins and pits. Then scrape the vanilla seeds into the cream and add the pod. Add salt.

4. 4

   Bring to a boil, uncovered on medium heat, then lower the heat and simmer 10 minutes, stirring occasionally to help infuse the cream with peachy flavor.

5. 5

   Add sugar and cook 2 minutes until sugar has dissolved.

6. 6

   Beat the egg yolks. Remove 1/2 c. of the hot cream mixture and whisk into the eggs to temper them. Add the eggs to the hot cream and cook 2 minutes or until the custard coats the back of a spoon.

7. 7

   Remove custard from heat. Place custard with pits, skins, and vanilla bean in a glass 1-quart measuring cup.

8. 8

   Add vanilla and almond emulsion and stir.

9. 9

   Place plastic wrap directly on custard surface and chill 3-4 hours.

10. 10

    Strain custard, then add peach puree and stir.

11. 11

    Freeze in an ice cream maker according to manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

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