Peach Ice Cream

Ingredients

• 2 cups milk
• ¾ cup sugar
• A 1-inch piece vanilla bean
• 3 egg yolks
• 1 ½ pounds ripe peaches
• 2 tablespoons lemon juice

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    609 calories; 11 grams fat; 5 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 120 grams carbohydrates; 5 grams dietary fiber; 116 grams sugars; 12 grams protein; 116 milligrams cholesterol; 110 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 quart

Preparation

1. In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the eggs slightly and add a little of the hot milk to them. Mix them and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool.
2. Meanwhile, peel the peaches and remove the pits. Coarsely puree the peaches with the lemon juice in a food processor. Set aside.
3. Remove the vanilla bean from the custard. Mix the custard with the peach puree and freeze according to the manufacturer’s directions for your ice cream maker.