Fresh Peach and Vanilla Bean Custard Ice Cream Revisited

Peach ice cream is one of my favorite summer desserts. I posted a recipe for it last summer, but I changed the recipe this year with improved results. This recipe is made with ripe local Rosa peaches. You save the pits and skins and use them in the custard base to help develop a more intense peach flavor. This recipe is adapted from “Lee Bailey’s Country Desserts.”

Fresh Peach and Vanilla Bean Custard Ice Cream
5 ripe Rosa peaches, save pits and skins for the custard (2 c. peach purée)
1 Tbsp. fresh lemon juice
2 c. heavy cream
1 c. whole milk
1 vanilla bean, scraped
1/8 tsp. kosher salt
1 c. sugar
5 lg. egg yolks
1/2 tsp. vanilla extract
1/4 tsp. almond emulsion or extract

Peel and chop peaches. Place in a food processor and purée until smooth. Measure out 2 cups purée and add lemon juice to it. Cover and place in the refrigerator. (You will have extra purée that you do not needs for this recipe.) Save the pits and skins and place them in a 5-quart stockpot. Add heavy cream and milk to the skins and pits. Then scrape the vanilla seeds into the cream and add the pod. Add salt. Bring to a boil, uncovered on medium heat, then lower the heat and simmer 10 minutes, stirring occasionally to help infuse the cream with peachy flavor. Add sugar and cook 2 minutes until sugar has dissolved. Beat the egg yolks. Remove 1/2 c. of the hot cream mixture and whisk into the eggs to temper them. Add the eggs to the hot cream and cook 2 minutes or until the custard coats the back of a spoon. Remove custard from heat. Place custard with pits, skins, and vanilla bean in a glass 1-quart measuring cup. Add vanilla and almond emulsion and stir. Place plastic wrap directly on custard surface and chill 3-4 hours. Strain custard, then add peach purée and stir. Freeze in an ice cream maker according to manufacturer’s instructions. Makes 1 generous quart.

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