Fresh Peach Ice Cream

americastestkitchen.com

Lynne R

subheading: GATHER YOUR INGREDIENTS:

3 medium-size ripe peaches, peeled, pitted, and cut into ½-inch pieces (about 2 cups)

½ teaspoon lemon juice from 1 lemon

Pinch table salt

1 cup granulated sugar

6 tablespoons granulated sugar

1 ¼ cups whole milk

1 ⅓ cups heavy cream

6 large egg yolks

1 teaspoon vanilla extract

2 tablespoons vodka

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You’ll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups IQF (individually quick frozen) sliced peaches and replace the vodka with peach-flavored liqueur. The ice cream is at its peak when eaten within four hours of churning, although covered, it will keep in the freezer for up to two days. Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You’ll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups IQF (individually quick frozen) sliced peaches and replace the vodka with peach-flavored liqueur. The ice cream is at its peak when eaten within four hours of churning, although covered, it will keep in the freezer for up to two days.

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