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Peach Ice Cream




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=23219

List of Ingredients




2 cups half-and-half cream
3-1/2 cups sugar
3/4 teaspoon salt
6 eggs, beaten
4 cups heavy whipping cream
2 teaspoons vanilla extract
6 to 8 medium fresh peach, peeled and sliced or 4 cups frozen unsweetened peach slices

Recipe



In a saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic warp onto surface of custard. Refrigerate for several hours or overnight.

In a blender or food processor, puree peaches. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.

Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.