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| Peach Ice Cream submitted by Mom Johnson |
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Description
Summer at it's best!
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Directions
In a large saucepan, heat the half-and-half to 175 degrees; stir in the sugar and salt until dissolved. Whisk a small amount of the hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160 degrees and coats the back of a spoon.
Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream and vanilla. Press plastic wrap onto the surface of the custard and refrigerate several hours or overnight.
Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill ice cream maker and freeze according to manufacturer's instructions.
Allow to "ripen" in the ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Makes about 3 quarts.
(I like to add the juice of 1 lemon, and 1/4 tsp. almond extract to the mixture before freezing.)
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Ingredients
 2 cups half-and-half
3 1/2 cups sugar
3/4 tsp. salt
6 eggs, lightly beaten
4 cups heavy cream
2 tsp. vanilla extract
6-8 medium peaches, peeled and sliced
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