Peach Ice Cream -

Peach Ice Cream

Prep Time10 mins

Cook Time30 mins

Cooling1 d

Course: Dessert

Cuisine: American

Servings:

Calories: 379kcal

Author: SatMorning21

To peel the peaches, you can either cut away the skin of the peach, or do a boil method (similar to how you would peel a tomato.) I cut away the skin because I like making a simple syrup from the the skins (for Peach Tea or Peach Bellini.)
To boil: bring a large pot of water to a boil. Cut an “X” on the bottom of each peach. It doesn’t have to be deep, just enough to get through the skin. Then place the peaches in the water for 2 minutes. Remove with a slotted spoon or wire basket, and immediately place in a bowl filled with ice water. Wait for a minute and then fish them out and peel away the skin.
Add milk, sugar and cream to a pot, and bring to a slow boil. You want to see small bubbles along the sides of the pot.
Mix egg yolk in a small bowl. Slowly add 1 cup of the hot milk to the egg mixture. Mix well. Then add the egg mixture back into the pot with the milk. This process is called tempering.
Heat the mixture over medium low until it thickens. About 10 minutes.
Strain mixture into a blender with the peaches. Allow to sit for 5 minutes for the liquid to somewhat cook the peaches, the blend until smooth.
Empty into a large container and place in the fridge overnight.
The next day, prepare you ice cream churning tool. Add you ice cream base and churn until the base for 8-10 minutes. Once it hardens into ice cream, put into the freezer for a couple hours to really set.
That's it! Scoop out some ice cream and enjoy!