Farmer's Market Peach Ice Cream - Instructions Continued
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, 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,