Fresh Peach Ice Cream
Makes 1½ quarts. Recipe is by Cynthia Nobles.
4 large fresh, very ripe peaches, peeled and pitted, divided
1 (5-oz.) can evaporated milk
¾ cup sugar, divided
1 tbl. cornstarch
1½ cups whole milk
1?8 tsp. salt
3 egg yolks
1 cup heavy whipping cream
1 tsp. vanilla extract
1?8 tsp. almond extract
1. In a blender, puree 3 peaches with evaporated milk and ¼ cup sugar. Transfer to a medium bowl. Finely chop remaining peach and stir into pureed peaches. Set aside.
2. In a saucepan, combine remaining ½ cup sugar, cornstarch, whole milk and salt. Bring to a boil, lower to a simmer and cook 1 minute, stirring constantly. Remove pan from heat.
3. In a small bowl, beat egg yolks and gradually whisk in I cup of hot milk mixture. Whisk egg mixture back into pan with remaining milk and sugar mixture and cook over very low heat 2 minutes, whisking constantly. Remove from heat and whisk in whipping cream, vanilla extract and almond extract. Strain if lumps have formed.
4. Stir peach mixture into custard and chill until cold. Pour into ice cream canister and freeze according to manufacturer’s directions.