Peach Ice Cream
|Peaches||1 1⁄2 Pound (750 Gram, 6 Large Size)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Light cream||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
CUSTARD: In bowl, whisk egg yolks with sugar for 2 minutes or until pale and thickened; set aside.
In heavy saucepan, heat light cream over medium-high heat just until bubbles form around edge; gradually whisk into yolk mixture.
In clean saucepan, cook egg mixture over low heat, stirring constantly, for about 12 minutes or until thick enough to coat back of wooden spoon.
Immediately strain through fine sieve into large bowl.
Stir in whipping cream and vanilla.
Let cool to room temperature.
Place waxed paper directly on surface; refrigerate for at least 2 hours or until chilled, or for up to 24 hours.
Peel and slice peaches.
In bowl, combine peaches with sugar; let stand for about 20 minutes or until juicy.
In food processor or blender, puree peaches to make about 2 cups (500 mL).
Fold into chilled custard.
Freeze in ice-cream maker according to manufacturer's directions.
(Or, pour into shallow metal pan; cover and freeze for about 3 hours or until almost firm.
Break up mixture and transfer to food processor; puree until smooth.
Pour into chilled airtight container; freeze for 1 hour or until firm.) Transfer to refrigerator 30 minutes before serving.