Fresh Peach Ice Cream



  1. In a medium saucepan, combine the peaches, lemon juice, salt, and 1/2 cup sugar. Allow to sit at room temperature for 1-2 hours.
  2. Heat the saucepan over medium-high heat until the peaches soften slightly, about 3-4 minutes. Stir in the Peach Schnapps and refrigerate at least 4 hours, or overnight.
  3. Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
  4. In a small bowl, whisk the egg yolks with 6 tablespoons of sugar until the mixture is pale yellow.
  5. In a medium saucepan over medium heat, heat the milk, cream, cinnamon and 1/2 cup sugar in a medium saucepan. Cook stirring occasionally, until steam appears, about 5-6 minutes. Slowly whisk half of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium-low heat until it is very hot but not simmering (180 degrees).
  6. Pour the custard mixture into the strainer bowl set in the ice bath. Stir often until the mixture cools to room temperature, then stir in the vanilla extract. Cover and refrigerate for at least 2 hours, or overnight.
  7. When ready to churn, strain the peach mixture through a fine mesh strainer. Reserve the strained peaches. Stir the strained juices into the chilled custard mixture. Pour the mixture into the ice cream canister and churn following the manufacturers instructions until the mixture resembles soft served ice cream. Toss the strained peaches into the machine when there is about 2 minutes remaining before the churning is complete.
  8. Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Yields: 1 quart

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