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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Tossing the peaches in lemon juice brightens their flavor. Ingredients:
2 pounds ripe peaches |
1 tablespoon lemon juice |
3/4 cup sugar |
1 cup milk and 3 cups heavy cream |
1 tablespoon pure vanilla extract |
4 large egg yolks |
Directions:
1. 1. Peel, pit and slice peaches, reserving peels and pits. Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.
2. 2. In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes. Do not boil. Remove from heat.
3. 3. Place yolks in a bowl and, whisking constantly, pour in 1 cup of the hot-milk mixture; continue whisking until smooth.
4. 4. Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon (6 to 8 minutes). The mixture should never boil.
5. 5. Cool to room temperature and then strain into a bowl.
6. 6. Puree the reserved peaches in a food processor until smooth. Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer's instructions.
7. Per 1/2 cup: 240 calories, 16g carbohydrates, 2g protein, 18g fat, 115mg cholesterol. Nutritional analysis provided by Self
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