2 cups sliced, peeled peaches
1 cup granulated sugar, divided
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup heavy cream
2 cups half-and-half
1/4 cup packed brown sugar
4 egg yolks
1 teaspoon vanilla extract
- Toss the peaches with 3/4 cup of the granulated sugar, lemon juice and cinnamon. Cover, refrigerate and let macerate for 2 to 8 hours or until softened.
- Divide the peach mixture in half. Pour half the mixture, peaches and liquid, into a blender or food processor and puree until smooth. Gently mash the other half and then refrigerate.
- To make the ice cream base, pour the peach puree into a saucepan and add the cream, half-and-half, remaining 1/4 cup granulated sugar and brown sugar. Cook over medium low heat until warm but not boiling, 3 to 5 minutes.
- Meanwhile, combine the egg yolks with the vanilla and beat. Take the cream mixture off the heat, mix 1/2 cup of the cream mixture into the beaten egg yolks, then add the egg yolk mixture back into the pot with the rest of the cream mixture.
- While stirring, continue to cook until the mixture is slightly thickened and coats the back of a spoon, about 2 minutes.
- Refrigerate the ice cream base until cool, 2 to 4 hours.
- Freeze mixture in an ice cream machine according to the manufacturer’s instructions. Halfway through the freezing process, pour in the reserved mashed peaches and their syrup. Serve immediately if you want a softer ice cream, or chill in the freezer for 2 hours for a firmer ice cream. Makes 1 quart.
Servings: 8. Serving size: 4 ounces. Per serving: 349 calories, 4.13 g protein, 19.27 g fat, 39.61 g carbohydrates, .68 g dietary fiber, 42 mg sodium, 35.19 g sugars, 155 mg cholesterol
- Thawed frozen peaches may be used instead of fresh.
- To help the cooked ice cream base cool faster, pour it into a 9-by-13-inch glass dish instead of a bowl.