The fastest way to remove the skin from peaches is to make a little “x” in the skin and then place it in a pan of boiling water for about a minute. Remove and transfer to a bowl of ice water. The skin should peel back easily. Cut the peach into slices or large chunks.Set aside about 1/3 cup of peaches diced into small chunks.
In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Do not let it boil. Remove from heat.
Place the egg yolks in a medium bowl, and whisk well with a fork. Using a 1/3 measuring cup, add some of the hot milk/cream mixture to the egg yolks, and whisk while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer. Add peach puree and transfer to the fridge for at 12 hours (preferably) or until completely cooled.
Add the ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of "doneness". Remove the paddle/dasher, and gently stir in the ¼ cup of diced peaches. Transfer to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream.
Depending on the size of your peaches, you should yield ~4 cups of peach puree + the 1/3 cup of peach chunks.If you don’t have an ice cream maker, place the batter in freezer-proof container. Put it in the freezer and give it a stir once every hour until the texture meets your liking.
The Ultimate Homemade Peach Ice Cream
Amount Per Serving
Calories 346Calories from Fat 225
% Daily Value*
Saturated Fat 15g94%
Vitamin A 1420IU28%
Vitamin C 7.8mg9%
* Percent Daily Values are based on a 2000 calorie diet.
The Ultimate Homemade Peach Ice Cream - https://www.sustainablecooks.com/peach-ice-cream-recipe/