Recipes for the Web

Barrington Software Incorporated

Fresh Peach Ice Cream

2 cups peeled, pitted and finely chopped ripe peaches

1/2 cup sugar

1/4 cup light corn syrup

1 1/2 cups half-and-half

1 cup heavy cream

4 egg yolks

1/2 tsp. vanilla extract

In a saucepan over medium heat, combine the peaches, 1/4 cup of the sugar and corn syrup. Stir

until the sugar melts and the peaches are heated through, 3 to 5 minutes. Pour into a large bowl

and set aside.

In the same saucepan over medium-high heat, combine the half-and-half and 1/2 cup of the cream,

bring to a simmer and remove from the heat. In a metal bowl, whisk the egg yolks and the

remaining 1/4 cup sugar until blended. Gradually pour the hot cream into the yolk mixture,

whisking constantly. Return the mixture to the saucepan, set over medium-low heat and cook,

stirring slowly with a wooden spatula, until the custard thickens and a finger drawn across the

spatula leaves a path, 4 to 6 minutes; do not boil.

Pour the custard through a fine-mesh sieve into the peach mixture. Transfer three-fourths of the

mixture to a food processor or blender and puree until smooth. Pour the puree back into the

remaining peach mixture. Add the vanilla and the remaining 1/2 cup cream and whisk to blend.

Refrigerate about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s

instructions. Transfer the ice cream to a container, cover and freeze until firm, at least 4 hours or

up to 3 days. Serves 8.

Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia

(Time-Life Books, 1996).

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