Colorado Peach Ice Cream

Due to the last minuteness of this, it’s a crazy mash up of many recipes I looked up in an attempt to salvage what happened halfway through. The (failtastic) original recipe from Martha is here, but the real help came from The Pie and Pastry Bible by Rose Levy Beranbaum and my sister, DeAnna.

Ingredients

• 4 large peaches, pitted, unpeeled and sliced
• 1 ½ cups sugar, divided
• 1 TBL freshly squeeze lemon juice
• ½ tsp vanilla
• 1 vanilla bean
• 4 extra-large egg yolks
• 2 cups whipping cream
• 1 cup whole milk

Directions

1.) In a large, non-reactive bowl, combine peaches, lemon juice and ¾ cup sugar. Toss to combine and coat, then let sit for at least 2-3 hours, covered. Stir occasionally and the peaches should produce a lot of liquid.

2.) Whisk the egg yolks in a large mixing bowl and set aside. In a separate area, prepare an ice bath that the bowl you have the yolks in will fit. You’re not putting the bowl with yolks in the ice bath, but we’ll use that same bowl in a bit when we cool the custard.

3.) Either while the peaches marinate or after, bring the milk, cream, vanilla, vanilla bean and remaining sugar to a very low boil in a heavy-bottomed non-reactive saucepan. Keep whisking or stirring constantly to keep it from burning on the bottom.

4.) Once the milk mixture comes to a boil, remove from the heat and using either liquid measuring cup or ladel, slooooowly whisk in the hot milk mixture into the egg yolks. You’re tempering the yolks (cooking them) very slowly by whisking while you trickle in the hot liquid, so don’t be afraid to go at a snail’s pace. I go a ladel at a time until I’ve added about a cup of liquid to the egg yolks.

5.) Return the pan to the heat and switch positions up by slowly pouring the yolk mixture back into the remaining hot milk in the pan. Whisk slowly (like before) and then change to a wooden spoon once you’ve got a feel for it. Keep stirring – do not ever stop stirring. Keep stirring (I will say it again!) until it thickens quite a bit. The rule of thumb is the wooden spoon trick. If it coats the back of a wooden spoon and you can draw a clear line (where it doesn’t run) down the back of it, it’s ready.

6.) Once ready, remove the custard from the heat. Use the bowl you had the yolks/mixture in previously and rinse it out. Put it in the prepared ice bath and set a strainer over it. Pour the custard into the chilled bowl and whisk a bit to help the cool down process.

7.) Once the peaches are ready, strain them and reserve the juice. Add the juice to the cooling (or cooled, depending on when you do this step) custard and stir. Mash up the peaches with either a potato masher or your hands and add them to the custard.

8.) Let the custard come to a completely cooled temperature and then cover. Refrigerate at least 2-3 hours or even overnight if you have the patience.

9.) Once ready, pour the peach custard mixture into your ice cream maker and run according to your instructions.

10.) Freeze at least 3 hours but preferably overnight before enjoying. Sandwich between pecan sandies to go absolutely, awesomely over-the-top.

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