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The Best Peach Ice Cream

Source of Recipe


From "Summer Fruit -- A Country Garden Cookbook"






List of Ingredients



• 2 cups half-and-half
  
• 1 high-quality, moist, supple vanilla bean
  
• 2 lbs. (8 to 10) ripe peaches
  
• 1-1/2 cups granulated sugar
  
• 4 egg yolks
  
• Pinch salt
  






Instructions



1. In a medium-sized saucepan over high heat, scald the half-and-half. Remove from heat. Split the vanilla bean, scrape out the seeds and add them, with the bean, to the cream. Cover and allow the mixture to steep for 1 hour.
   
   
2. Meanwhile, peel, pit and slice the peaches and place them in a large bowl. Toss with 1 cup of the sugar and allow to macerate for 1 hour, then purée them in a food processor or blender.
   
   
3. Remove the vanilla bean from the cream and gently reheat the cream. In a small bowl, whisk together the yolks, 1/2 cup of sugar and the salt. Pour a little of the warm cream into the yolks, then pour the mixture back into the cream. Cook over moderate heat, stirring constantly, until it is thick enough to coat a spoon.
   
   
4. Remove from the heat, pour the custard through a wire-mesh strainer into a bowl, stir in the peach purée, and cover and refrigerate for several hours or overnight.
   
   
5. Freeze in an ice-cream maker according to the manufacturer's directions.
   
   Makes 1 generous quart.