2 cups peeled and diced peaches (about 2 large peaches)
1 1/14 cup sugar measured as 1/2 cup, 1/2 cup, & 1/4 cup
5 yolks from large eggs
1 1/2 cup heavy cream
1 1/2 cup milk, whole or 2%
1 tsp vanilla
Dash of salt
Toss peaches with 1/2 cup sugar and let sit for 30 min to an hour to release juices. If peaches are hard, put sugared peaches in small saucepan and cook on low until soft (time varies based on how low your low is. Can take 30 minutes more or less)
Mash peaches with a fork until pieces are small.
Drain peaches. Reserve juice for later step. Put both juice & peaches in the fridge.
In a medium saucepan, whisk together the cream, milk, 1/2 cup of the sugar, and the salt. Heat over medium-low heat until steaming but not bubbling!
Meanwhile, for two minutes, whisk egg yolks with 1/4 sugar.
Slowly pour in 1/2 cup of the hot cream mix into the egg yolk and sugar whisking constantly to temper the eggs before adding them to the saucepan. Slowly add another 1/2 cup of hot cream, whisking constantly. You don’t want scrambled eggs!
Add egg mix to saucepan. Heat over medium low while stirring with wooden spoon until temp reaches 170-175 Fahrenheit. About 3-4 minutes. Will be thick enough to coat the back of the spoon.
remove from heat & add vanilla.
Strain through fine mesh strainer and add reserved peach juice.
Transfer to a bowl & chill in fridge four hours or longer. Also can chill in freezer and stir every few minutes.
Freeze as directed by your freezer instructions.
If using kitchenaid freezer as I do, I add a large bowl of ice below ice cream freezer & I swear it helps it freeze faster. That may be in my head. Took me about 15-20 to get to soft serve stage with the ice beneath it. Use level 1 power.
Add peaches & stir 30 seconds. Transfer to airtight container. Freeze until hard (4 hours or more)
Mama Toni's Family Recipes 