What is better than fresh homemade ice cream on a hot summer day? Exactly. This recipe, adapted from the Blackberry Farm Cookbook, is a wonderful way to satisfy your sweet tooth while fulfilling your desire for fresh summer fruit.
INGREDIENTS
- 2 cups heavy cream
- 1 vanilla bean
- 6 egg yolks
- 1/2 + 2 tablespoons sugar
- 2 large ripe peaches
DIRECTIONS
1. Combine the cream with the vanilla bean seeds (scrape them into the
cream using a knife) in a medium pot over medium-high heat. Remove from the heat as soon as the mixture just begins to simmer.2. Next, whisk the egg yolks with 1/2 cup of sugar until pale yellow. Add cream mixture.
3. Pour 2 cups of water into the bottom of your double boiler and bring to a simmer. Pour the ice cream base into the top of the double boiler, stirring for 5-10 minutes (until the mixture coats the back of a wooden spoon).
4. Transfer the custard to a bowl, cover and refrigerate until completely chilled.
5. Process the ice cream in an ice cream maker according to instructions. About 10 minutes into the processing, peel and core the peaches and mash them with a potato masher. Stir in the two tablespoons of sugar.
6. When the ice cream is nearly done, add in the mashed peaches (along with any accumulated juices). Once incorporated, transfer the ice cream to a freezer-safe container with a tight-fitting lid. Freeze until firm.
