Homemade peach ice cream made by folding ripe peach puree into an egg custard base. Lightly tart and fruity, this creamy frozen dessert brings the freshness of summer peaches to warm days.
Blend the peeled peaches with the lemon juice until smooth, then strain.
Warm the milk with half of the sugar without bringing it to a boil.
Whisk the egg yolks with the remaining sugar. Gradually add the hot milk, then cook over low heat until the mixture coats the back of a spoon. Caution: Do not let it boil.
Stir the peach puree into the custard mixture. Refrigerate for at least 2 hours.
Fold in the cold cream and churn in an ice cream maker, or transfer to a deep container and freeze, whisking occasionally during the first few hours.
Strain the peach puree before adding it to the mixture to remove fibrous pieces and keep the ice cream smooth. Allergens: contains milk and dairy products, and egg. Store in a covered container in the freezer for up to 10 days.
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