• 2 ⅓ cup Heavy Cream
• 1 ¼ cup Whole Milk
• 5 Egg Yolks
• ¾ cup plus 1 tablespoon Sugar
• 1 ½ teaspoons Vanilla Extract
• 1 cup Chopped or Pureed Fresh Peaches

1. Pour the cream and milk into a saucepan over medium heat
2. Add the sugar and stir until the sugar has melted
3. In separate bowl, whisk the egg yolks until they begin to turn pale yellow
4. Slowly pour in a ladle of milk mixture into the egg yolks while continuously whisking (this prevents the eggs from scrambling)
5. Once you have tempered the egg yolks, add the egg mixture back to the saucepan with the milk; turn the medium-low and stir continuously until the mixture thickens enough to coat the back of a wooden spoon, 8-10 minutes
6. Stir in the vanilla extract and strain mixture through a fine mesh sieve; discard anything left in the sieve
7. Pour the ice cream base into a bowl and refrigerate until cool, preferably overnight
8. Set up the ice cream maker according to instructions and being churning the ice cream
9. Once the ice cream base starts to resembles soft-serve, add the peach pieces and allow to mix for another 2-3 minutes
10. Place the mixture into an airtight container and place in freezer until hard

 

This is the ice cream maker that I use!