Fresh Georgia Peach and Brown Sugar Ice Cream

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Bobby: When we made ice cream as kids, Mama used to cut up ripe, sweet Georgia peaches fresh from the farm stand and throw them right into the ice cream machine. I remember the rhythm of our old ice cream maker churning—just the sound would get my appetite going.

Ingredients:

3 large egg yolks
3/4 cup packed light brown sugar
Pinch salt
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon freshly squeezed lemon juice
2 teaspoons vanilla
1 1/2 pounds ripe peaches (about 4 large), peeled, halved, pitted, and cut into bite-size chunks

Instructions:

In a large bowl, whisk together the egg yolks, sugar, and salt. In a large saucepan, bring the cream and milk to a simmer. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan. Cook over low heat for 3 to 5 minutes or until the custard has thickened enough to coat the back of the spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally.

Stir the lemon juice and vanilla into the cooled custard. Freeze in an ice cream maker according to the manufacturer's instructions, adding the peach chunks halfway through the churning process.

Servings: About 6 Cups
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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