Servings: 6

Peaches: subheading: Peaches:
3 - 4 cups of sliced peaches (You can use fresh, frozen or even canned peaches!)* [See notes below] 3 to 4 cups of sliced peaches (You can use fresh, frozen or even canned peaches!)* [See notes below]
¼ cup of light brown sugar ¼ cup of light brown sugar
4 tablespoons of bourbon whiskey or brandy (optional) 4 tablespoons of bourbon whiskey or brandy (optional)
¼ cup sugar ¼ cup sugar
1 teaspoon of ground cinnamon 1 teaspoon of ground cinnamon
¼ teaspoon of nutmeg ¼ teaspoon of nutmeg
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 teaspoon almond extract 1 teaspoon almond extract
⅛ teaspoon salt ⅛ teaspoon salt
 
Custard Base: subheading: Custard Base:
2 cups heavy cream 2 cups heavy cream
1 cup whole milk or half-and-half 1 cup whole milk or half-and-half
½ cup granulated sugar ½ cup granulated sugar
Pinch of salt Pinch of salt
4 or 5 egg yolks 4 or 5 egg yolks
1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract
 
Crumble (Optional): subheading: Crumble (Optional):
1 9-inch frozen pie crust 1 9-inch frozen pie crust

Peaches: subheading: Peaches:
In a medium sized pan, add in the peaches and all of the peach filling ingredients; mixing well to combine. Cook peaches down until they release their juices, about 5 to 6 minutes after the peach start to slightly simmer.
Pour the hot peaches into a separate bowl to cool to room temperature.
Once cooled, place peaches and juice in a food processor. Pulse 3 to 4 times just until peaches are broken up into small pieces.
Custard: subheading: Custard:
In a saucepan, heat the heavy cream, milk or half-and-half and a pinch of salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes. DO NOT BOIL. It should just be steaming.
In a separate bowl, beat the egg yolks with the ½ cup of sugar with a wire whisk or an electric mixer. Beat until yolks are lighter in color. Egg yolks should be smooth, frothy and lighter in color.
Take the heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture. (Pouring slowly prevents the eggs from cooking)
Pour egg mixture back into the saucepan. Reheat over low heat for 8 to 10 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175 to 185 F.
Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
Stir in vanilla and peaches with juices.
Cover and refrigerate until completely cooled, at least 4 hours or overnight.
Place custard into an automatic ice cream maker and churn for 20 to 25 minutes.
Remove ice cream and place in freezer for 2 hours before serving.
Crumble (Optional): subheading: Crumble (Optional):
For a true peach pie taste, line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan. Bake your pie crust according to the manufacturer instructions.
Set aside to cool once done and crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
After you make your ice cream, you can either fold in the pie crust pieces into the ice cream or use the crumbs as a topping. I do a little of both :) Freeze your ice cream for 2 hours before serving and enjoy!

*If using fresh peaches you can increase the light brown sugar to ⅓ cup  *If using fresh peaches you can increase the light brown sugar to ⅓ cup