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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If your peaches are not ripe and soft, pulse them in the food processor. Ingredients:
2 cups 2% reduced-fat milk |
1 cup half-and-half |
1 cup sugar |
1/8 teaspoon salt |
4 large egg yolks |
2 cups chopped peeled peaches |
Directions:
1. Combine milk and half-and-half in a medium, heavy saucepan, and bring to a boil. Remove from heat.
2. Combine sugar, salt, and egg yolks in a medium bowl; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring well with a whisk. Return milk mixture to pan. Cook over medium-low heat for 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
3. Pour mixture into the freezer can of an ice-cream freezer, and add peaches. Freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
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