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Farmer's Market Peach Ice Cream

4 largeripe peaches, peeled, pitted and finely chopped
1 tablespoonfreshly squeezed lemon juice
1/2 cupgranulated sugar
3 cupshalf-and-half
4 largeegg yolks
2 teaspoonspure vanilla extract
pinch of salt
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Farmer's Market Peach Ice Cream - Equipment List

Mixing Bowls
Food Processor

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Farmer's Market Peach Ice Cream - Instructions

In a small saucepan over medium heat, combine half the peaches with 1/2 tablespoon of the lemon juice
and 1/4 cup of the sugar. Cook, stirring, until the sugar dissolves and the peaches are just heated
through, about 3 minutes. Do not let the peaches disintegrate. Transfer the peaches to a medium metal
bowl; reserve.

Put the remaining peaches in a bowl and sprinkle with the remaining lemon juice; toss to coat. Cover
with plastic wrap and refrigerate until ready to use.

In the same saucepan over medium-high heat, bring 2 1/2 cups of the half-and-half to a simmer and remove
from the heat. In a metal bowl, whisk the egg yolks, pinch of salt and the remaining 1/4 cup sugar
until blended. Gradually pour the hot half-and-half into the yolk mixture, whisking constantly.

Return the mixture to the saucepan and decrease the heat to medium-low. Cook, stirring constantly with a
wooden spoon, until the custard is thick enough to coat the back of the spoon, about 5 minutes. It
should leave a clear trail when a finger is drawn through it. Do not allow the custard to boil.

Pour the custard through a fine-mesh sieve into the reserved cooked peach mixture. Working batches,

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Farmer's Market Peach Ice Cream - Instructions Continued

puree the mixture in a food processor or blender until smooth. Add the vanilla and the remaining 1/2 cup
half-and-half and whisk to blend. Refrigerate for about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When
nearly frozen and the consistency of thick whipped cream, add the remaining uncooked peaches. Stir just
until mixed. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4
hours or up to 3 days, before serving.

Makes about 1 quart.

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