Creamy Homemade Peach Ice Cream

Instructions

1. 1

   In a large saucepan, heat the half-and-half to 175°F. Stir in the sugar and salt until dissolved. Whisk a small amount of the hot cream mixture into the eggs, then return the egg mixture to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160°F and coats the back of a metal spoon.

2. 2

   Remove from the heat and quickly cool the mixture by placing the pan in a bowl of ice water. Stir for 2 minutes, then stir in the whipping cream and vanilla. Cover the surface with plastic wrap and refrigerate for several hours or overnight.

3. 3

   Puree the peaches in a blender until smooth, then stir the peach puree into the chilled custard. Fill the cylinder of an ice cream maker two-thirds full and freeze according to the manufacturer's instructions.

4. 4

   Refrigerate the remaining custard mixture until ready to freeze, stirring before freezing each batch. Allow the ice cream to ripen in the ice cream maker or firm up in the freezer for 2-4 hours before serving.