Cooking With Wine

Summer Peach Ice Cream

* 2 cups fresh peaches, pitted and diced
* 1/2 cup sugar
* 1/2 t. fresh lemon juice
* Pinch of salt
* 2 T. peach schnapps, optional
* 4 egg yolks
* 1/3 cup sugar
* 1 1/2 cups whole milk
* 1 cup heavy cream
* 1/2 cup sugar
* 1/2 t. vanilla extract


Directions:
1. Macerate peaches, 1/2 cup sugar, lemon juice, and salt in a saucepan until syrupy, about 10 minutes. Simmer over medium-high heat until peaches are soft, about 5 minutes; stir in the schnapps. Cool in an ice bath until cold.
Whisk yolks and 1/3 cup sugar together in a bowl until thick and pale yellow; set aside. Heat milk, cream, and 1/2 cup sugar in a saucepan over medium until steam rises. Gradually add half the hot milk mixture to the yolks, whisking constantly. Add yolk mixture to remaining hot milk in the saucepan. Cook over medium-low for 5-8 minutes, stirring constantly.
3. Strain ice cream base into a bowl, stir in the vanilla, and cool in an ice bath until cold. Stir in the peaches.
4. Churn ice cream base in an ice cream maker according to manufacturer's directions. When base is the consistency of soft-serve ice cream, transfer it to a container, cover tightly, and freeze overnight to harden further. Ice cream keeps for up to 2 weeks.

Recipe courtesy of Cusine at Home.

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