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
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,