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    Nothing says summer like homemade ice cream, and when peaches are in season, this is the best! Yield: 1 1/2 Quarts Prep time: 45 minutes
Cooking time: 75 - 105 minutes
Difficulty Level: Challenging
   
 Peel the peaches and cut them into 1/2-inch slices. Melt the butter in a heavy saucepan over medium low heat. Add the peaches and sprinkle on about a tablespoon of sugar. Cover the pot and cook over medium low heat, stirring occasionally, until the mixture is very juicy and the peaches are beginning to fall apart (about 30 to 45 minutes). Sample the peaches at this point and add up to three more tablespoons of sugar, depending on the ripeness of the fruit and your personal preference. Uncover the pot and continue cooking, stirring occasionally to break up the fruit, until the peaches have completely disintegrated and the mixture resembles applesauce (roughly 30 to 45 minutes more). The cooking times given here are approximate, and will vary greatly depending on the variety of peaches you use and their ripeness. Specific timing is not important, as long as you cook the peaches nice and slowly until they turn to mush. Cool the peach puree thoroughly, then refrigerate for several hours or preferably overnight, until very cold. While the peaches are cooking, prepare the custard: Set a spacious bowl and a strainer close at hand. Combine the milk, cream, salt, and 1/2 cup of the sugar in a heavy saucepan. In a separate bowl, whisk together the yolks and 1/4 cup of the sugar. Heat the cream mixture over medium heat, stirring occasionally, until it barely begins to simmer. Remove from heat. "Temper" the yolk mixture by stirring in about 1/2 cup of the hot cream, then pour the tempered yolks back into the cooking pot in a thin, steady stream, whisking constantly to prevent curdling. Return the pot to the burner and cook over low heat for about two minutes, stirring gently but constantly, until the custard thickens slightly. Immediately strain the custard into a fresh bowl and whisk in the vanilla. Cool thoroughly, then refrigerate for several hours or preferably overnight, until very cold. Combine the chilled custard with the chilled peach puree and stir to blend. Freeze in an ice cream maker according to the manufacturer's instructions.  Calories 297; Protein 4g; Fat 19g; Saturated Fat 11g; Cholesterol 166mg; Carbohydrate 31g; Sodium 29mg; Calcium 7% DV; Vitamin A 28% DV; Vitamin C 13% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
