Shocker! Tim actually requested that I make a peach ice cream. I about fell over because I thought the only good ice cream in his eyes was vanilla. So, I happily obliged because I want to try as many different ice cream recipes as possible this summer. And this one certainly was a winner!
As Annie stated, it has a pretty mild flavor of peach in the background, but the little bits of peaches make it perfect. We actually ate some of this before it had really set up in freezer and it was a dreamy bowl of peaches and cream. The final (firm) ice cream was even better, only improved by a drizzle of honey.
I made a few changes based on what I had on hand, but nothing drastic. I really only want to point out that I thought the call for 4 large peaches was a little vague as people probably have different interpretations of “large” peaches. I wish it would have given the amount of cups of chopped peach pieces, but it didn’t so I used what I felt were six medium-sized peaches.
Country Peach Ice Cream
Source: adapted from Annie’s Eats originally from Williams Sonoma Ice Cream
Ingredients:
4 large, ripe peaches, peeled, halved, pitted and chopped into small chunks {I used 6 medium}
1 tbsp. fresh lemon juice
½ cup sugar, plus 2 tbsp.
1 ½ cups whole milk {I used half and half}
1 ½ cups heavy cream
4 large egg yolks
pinch of salt
1 tsp. vanilla extract
Directions:
Put half of the peaches in a bowl and mash slightly with a fork. Sprinkle with the lemon juice and the 2 tablespoons sugar and toss to combine. Cover and refrigerate.
In a heavy 2-qt. saucepan, combine the milk, 1 cup of the cream, and the remaining peaches. Cook over medium heat until slightly thickened, 4-5 minutes. Do not let boil. Strain through a fine-mesh sieve into a bowl, pressing on the peaches with the back of a spoon. Discard the solids.
Meanwhile, combine the egg yolks, ½ cup sugar, salt, and remaining ½ cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
Gradually whisk about ½ cup of the warm milk mixture into the egg mixture until smooth. Pour the egg and milk mixtures into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl {I skipped this}. Add the vanilla and stir to combine.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is frozen to the consistency of soft serve, transfer to an air-tight container. Drain the reserved peaches and fold them in. Cover and freeze until firm, at least 6 hours or up to 3 days before serving.
Definitely enjoy with a drizzle of honey!
EASY AS PIE! 
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