Brown Sugar-Peach Ice Cream
Fresh peaches are best, but if you like, you can substitute one thawed 16-ounce package frozen unsweetened peach slices for the fresh.
- 1½ cups milk,
- 3 eggs, lightly beaten,
- 1½ cups whipping cream,
- 1 teaspoon vanilla,
- 1¼ cups packed brown sugar, divided,
- 3 cups peeled and finely chopped peaches (4 medium),
- 1 tablespoon lemon juice,
In a large heavy saucepan, heat milk on medium heat just until it starts to bubble around the edge. Gradually stir milk into beaten eggs. Return to saucepan. Cook and stir on medium heat about 2 minutes or until heated through. Remove from heat; cool slightly. Stir in cream and vanilla. Add 3/4 cup brown sugar, stirring until dissolved. Cover and chill.
In a medium bowl, combine peaches, the remaining 1/2 cup brown sugar and lemon juice. Stir peach mixture into chilled cream mixture.
Freeze peach mixture in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. If desired, ripen for at least 4 hours.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.