Fresh Peach and Vanilla Bean Custard Ice Cream
ByJudy's Culinaria
- Serves
- 1 generous quart
Fresh peach ice cream is one of my favorite summer desserts. This recipe is made with ripe local Rosa peaches paired with Tahitian vanilla beans and a hint of almond. You save the pits and skins and use them in the custard base to help develop a more intense peach flavor. This recipe is adapted from "Lee Bailey's Country Desserts."
Ingredients
- 5 ripe Rosa peaches (save skins and pits)
- 1 tablespoon fresh lemon juice
- 2 cup heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped
- pinch kosher salt
- 1 cup sugar
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond emulsion or extract
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Directions
- Step 1
Peel and chop peaches. Place in a food processor and purée until smooth.
- Step 2
Measure out 2 cups purée and add lemon juice to it. Cover and place in the refrigerator. (You will have extra purée that you do not need for this recipe.)
- Step 3
Save the pits and skins and place them in a 5-quart stockpot. Add heavy cream and milk to the skins and pits. Then scrape the vanilla seeds into the cream and add the pod. Add salt.
- Step 4
Bring to a boil, uncovered on medium heat, then lower the heat and simmer 10 minutes, stirring occasionally to help infuse the cream with peachy flavor.
- Step 5
Add sugar and cook 2 minutes until sugar has dissolved.
- Step 6
Beat the egg yolks. Remove 1/2 c. of the hot cream mixture and whisk into the eggs to temper them. Add the eggs to the hot cream and cook 2 minutes or until the custard coats the back of a spoon.
- Step 7
Remove custard from heat. Place custard with pits, skins, and vanilla bean in a glass 1-quart measuring cup.
- Step 8
Add vanilla and almond emulsion and stir.
- Step 9
Place plastic wrap directly on custard surface and chill 3-4 hours.
- Step 10
Strain custard, then add peach purée and stir.
- Step 11
Freeze in an ice cream maker according to manufacturer's instructions.