Homemade peach ice cream made by mixing ripe peach puree into an egg custard base, mildly tart and fruity. Carrying the freshness of summer fruit, this creamy dessert is a favorite cold treat on hot days.
Blend the peeled peaches with lemon juice until smooth, then pass through a sieve.
Warm the milk and half of the sugar without boiling.
Whisk the egg yolks with the remaining sugar, gradually add the hot milk, and cook over low heat until it coats the back of a spoon. Careful: do not let the mixture boil.
Add the peach puree to the cream mixture and stir; chill in the refrigerator for at least two hours.
Fold in the cold cream and transfer to an ice cream maker, or place in a deep container in the freezer, whisking occasionally during the first few hours.
Important: Strain the peach puree to remove the fibrous bits before adding it to the mixture, otherwise the ice cream's texture won't be smooth. Allergen: contains milk and dairy products, egg. Can be kept in the freezer in a sealed container for ten days.
If you dip the peaches in boiling water for a few minutes before peeling, the skin comes off easily and the puree becomes smoother.
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