Peach Ice Cream
Filed under
Desserts
Servings: 4
Recipe courtesy Paula Deen. Serves 4 to 6.
Ingredients
- 3 Egg yolk, large
- 3/4 cup Light brown sugar, packed
- 1 1/2 cup Heavy cream
- 1 1/2 cup Milk, whole
- 2 tbsp Lemon juice, freshly squeezed
- 1 tsp Vanilla extract
- 3 Peach, large, ripe, peeled, pitted and cut into bite-size chunks
Directions
- Whisk the yolks and sugar in a large bowl.
- Bring the cream and milk to a simmer in a large saucepan over low heat. Slowly whisk the hot milk into the eggs, then return to the pan.
- Cook over low heat, stirring constantly, 3 to 5 minutes, until the custard coats the back of a spoon. Immediately strain into a bowl and cool over ice water, stirring occasionally.
- Stir in the lemon juice and vanilla. Freeze in an ice cream maker, adding the peaches halfway through churning.