Description
Ripe peaches macerate in sugar and lemon, then swirl into a creamy custard base. Each bite offers velvety texture and bright fruit essence balanced with vanilla warmth.
Ingredients
- 2 cups peaches peeled and sliced
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Toss peaches with 1/4 cup sugar and lemon juice in a bowl and let macerate for 15 minutes.
- Puree the macerated peaches in a blender until smooth, then set aside.
- In a saucepan, combine heavy cream, whole milk, and remaining sugar and heat over medium until it just begins to steam.
- In a separate bowl, whisk egg yolks, then slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper.
- Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove the custard from heat and stir in the peach puree, vanilla extract, and salt until fully incorporated.
- Chill the mixture in the refrigerator for at least 4 hours or until completely cold.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2 hours until firm.
Notes
- Use fully ripe peaches for the best sweetness and flavor.
- For an extra smooth texture, strain the peach puree through a fine-mesh sieve before adding to the custard.
- Make sure the custard base is thoroughly chilled before churning to achieve a creamier texture.
- Store the ice cream in an airtight container to prevent ice crystals from forming.