Ingredients
- 3-1/2 Cups Sugar
- 2 Cups Half and Half Cream
- 3/4 Tsp Salt
- 6 Eggs, lightly beaten
- 4 Cups Heavy Whipping Cream
- 2 Tsp Vanilla Extract
- 6-8 Medium Peaches, peeled and sliced
Instructions
- In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved.
- Whisk a small amount of hot cream mixture into the eggs.
- Return mixture to the pan, whisking constantly.
- Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- Stir in whipping cream and vanilla.
- Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Place peaches in a blender, cover, and process until pureed.
- Stir into the custard.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
- Allow to firm up in the refrigerator freezer for 2-4 hours before serving.
Notes
Recipe from Call Me PMC