Peach Custard Ice Cream

by Megan Pence

Adapted from Cuisinart Ice Cream Booklet

Prep Time: 25 Minutes

Rest Time: 1-2 Hours, or Overnight

Cook Time: 20 Minutes

Ingredients:

~ 2 cups Whole Milk

~ 2 cups Half and Half

~ 1 cups sugar, divided

~ Pinch of Salt

~ 2 ½ cups Peaches, pureed

~ 1 Tbsp. Vanilla Extract

~ 5 large egg yolks

Directions:

*Day before* - Prep ice cream maker’s bowl according to manufacturer’s directions.

~ In a medium sauce pan over medium heat, whisk together milk, cream, half of the sugar, salt and vanilla extract.

~ While the milk and cream is heating, in a separate bowl whisk together egg yolks and other half of sugar until it is pale and thick.

~ When the milk/cream has come to a slow boil, temper the egg mixture with one third of the milk/cream. When whisked together, temper in another ⅓ of the milk/cream mixture into the egg mixture. Return all of the tempered egg mixture to the saucepan.

~ Using a wooden spoon, stir the entire mixture over low heat until it begins to thicken slightly and it coats the back of the spoon.

~ Do Not let the mixture boil - or else the egg will cook and curdle.

~ Pour entire custard mixture into a large bowl and allow to cool to near room temperature. Cover and place in fridge for 2 hours, or even over night.

~Prepare ice cream according to ice cream maker’s instructions. About 20 minutes. Serve immediately.