Peach Ice Cream

Galley Wench's Note:

This is my favorite ice cream...even better if you can pick your own peaches Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them, so plan to prepare the custard the night before and refrigerator overnight. Of course fresh peaches are preferred but you can subsitute 2 cups frozen sliced peaches (defrosted) and replace the vodka with peach-flavored liqueur. The ice cream is at its peak when eaten within four hours of churning, although covered, it will keep in the freezer for up to two days. Cooking time indicated includes overnight cooling of the custard. Update: Was in a hurry so skipped the straining process and it was great ... we like the pieces of peach in the ice cream! Recipe from Cook's Illustrated.

• Total Time: 24 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 24 hrs

Ingredients:

Yield: 1 quart

• 3 medium ripe peaches, peeled, pitted, and cut into 1/2-inch pieces (about 2 cups)
• 1/2 teaspoon fresh lemon juice
• 1 pinch table salt
• 1 cup granulated sugar
• 6 tablespoons granulated sugar
• 1 1/4 cups whole milk
• 1 1/3 cups heavy cream
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons vodka

Directions:

1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.
2. Position sieve over a medium size bowl which is set in an ice-water bath; set aside.
3. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes.
4. Turn off heat.
5. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow.
6. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture.
7. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle).
8. Remove from heat and immediately strain custard into prepared bowl.
9. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.
10. Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes.
11. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.
12. Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes.
13. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container.
14. Freeze until firm, about 2 hours.