Peaches & Cream Ice Cream

Make peach sauce. Peel and pit peaches. Chop into small chunks and pour into a small saucepan with1/4 cup granulated sugar.

Heat on medium until peaches start to break down and sauce thickens. See photo. Remove from heat, allow to cool then refrigerate until it’s time to make ice cream.

In a medium saucepan on medium low heat whisk together half and half, 1/2 cup of sugar and vanilla bean pod and seeds. Bring mixture just to a boil.

While vanilla mixture is heating, combine egg yolks and 1/2 a cup of sugar.

Using a hand mixer beat until yolks turn pale and mixture thickens and becomes slightly fluffy.

Once milk mixture has come to a slight boil pour egg mixture in a little at a time whisking quickly. Stir mixture constantly over low heat until it’s thick enough to coat the back of a spoon. Don’t let the mixture boil, it will over cook the yolks. Strain mixture and remove pod.

Allow to cool and refrigerate for 5-6 hours or overnight.

Make ice cream. Once custard and peach mixture have completely chilled, turn on your ice cream maker and pour your custard in. Allow for custard to churn for about 15-18 minutes.

Add in your peach mixture and allow to churn for 3-4 minutes and then turn the ice cream maker off and put your ice cream in a freezer safe container. Freeze for 3-4 hours allowing ice cream to fully set up.

Serve and enjoy!