Ingredients
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4 large ripe Peach
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1-½ tablespoons freshly squeezed Lemon Juice
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½ cup plus 2 tablespoons Sugar
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2 tablespoons Amaretto
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1-½ cups Heavy Cream
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1-½ cups whole Milk
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1 Vanilla Bean
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6 large Egg
Directions
This refreshing summer treat is amazing! Always a crowd-pleaser and so effortless to make. It’s ice cream and nothing puts a smile on your face faster.
Steps
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1
Done
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In a medium bowl, mash half of the peaches; sprinkle with the lemon juice, 2 tablespoons of the sugar, and amaretto. Cover with plastic wrap and refrigerate. |
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2
Done
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In a medium heavy-bottom pan, combine 1 cup of the cream, milk, and remaining peaches. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the milk mixture. Cook over medium heat for about 5 minutes, until bubbles start to form around the inside edges of the pan. Strain through a fine sieve, pressing on the peaches with the back of a spoon. Discard the vanilla pod and solids. Pour back into the pan. |
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3
Done
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In a medium bowl, combine the egg yolks, remaining sugar, and remaining cream; whisk until smooth. Gradually add in ½ cup of the hot milk mixture into the egg mixture; then pour all back into the pan. Cook over medium heat, stirring constantly to keep at a simmer, until the custard is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let the custard boil. |
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4
Done
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Strain custard through a sieve into a medium bowl to remove the sediment. Place the bowl over a larger bowl filled halfway with water and ice. Stir occasionally to cool. Cover with plastic film, pressing it directly on top of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or overnight. |
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5
Done
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Pour custard into an ice cream maker and freeze according to manufacturer’s instructions. Add reserved peaches in the last 10 minutes of the churning process. Transfer to a clean freezer-safe container; cover and freeze until firm. |
