Peach Ice Cream

Makes about 1 quart  

6 large egg yolks 

¾ cup granulated sugar 

4 cups half and half 

1 tablespoon vanilla extract 

Peaches (see recipe below) 

1. In a medium bowl whisk together the yolks and sugar.  

2. In a saucepan, heat the half and half over medium heat until hot to touch. Remove from heat  and gradually whisk into the yolk mixture.   

3. Return to medium heat and cook, whisking constantly until the mixture thickens slightly, about 3-4 minutes. You don't want this to boil - just barely simmering with wisps of steam coming off the pot. 

4. Remove from heat and stir in the vanilla extract.   

5. Chill over an ice bath until cool.   

6. Once cold, freeze in an ice cream machine according to the manufacturers' instructions.   

7. Ince the ice cream is frozen, remove from the ice cream machine, and stir in the peaches. 

For the peaches: 

1-2 peaches, chopped into 1/2 inch pieces*  

2 tablespoons unsalted butter 

1. In a large sauté pan, melt the butter until foaming. Add in the peaches and cook until slightly softened, about 3-4 minutes.

2. Remove from heat and allow to cool completely before adding to ice cream.

*I leave the skins on the peaches, if you prefer to remove, blanch the peaches, remove the skin and then saute.