Homemade Peach Ice Cream

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Things Needed:

1 pound ripe peaches, peeled and pitted
¾ cup sugar
½ teaspoon fresh lemon juice
3 cups heavy cream
1 cup milk
Dash of salt
4 egg yolks
1 teaspoon almond or vanilla extract

Directions:

1. Add the peaches to a pot of boiling water for 20 seconds.

2. Rinse the peaches in running cold water and slip the skins off.

3. Remove the pits from the peaches and discard.

4. Pulse the peaches in a food processor to chop them coarsely.

5. Add ¼ cup of the sugar and the lemon juice and pulse in the food processor 2-3 times to mix. Do not over process to a puree.

6. Transfer to a bowl and let macerate at room temperature for 1 hour.

7. In a medium saucepan, combine the cream and milk; bring to a simmer over medium heat.

8. Stir in the remaining ½ cup sugar and the salt. Cook, stirring occasionally, until the sugar dissolves and the mixture is hot (about 5 minutes).

9. Beat the egg yolks in a medium bowl.

10. Gradually whisk in 1 cup of the warm cream.

11. Return the egg mixture to the saucepan; reduce the heat to medium-low and cook, stirring, until the custard thickens. Do not let it bowl or the egg yolks will curdle.

12. Strain the custard into a bowl and stir in the chopped peaches with all their juices.

13. Cover and refrigerate for at least 6 hours.

14. Stir in the almond (or vanilla) extract.

15. Pour the custard into an ice cream maker canister and freeze according to the manufacturer's directions. Transfer the fresh peach ice cream into a covered container and freeze until firm enough to scoop.

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