Peaches
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The Best Peach Ice Cream
Summer Fruits: a Country Garden Cookbook
by Edon Waycott
1995, CollinsSanFrancisco

"Save your ripest and most aromatic peaches for this old-fashioned summer
treat. Because the peaches are puréed instead of chopped, you won’t bite into
an icy piece of fruit. For variety, add 2 tablespoons minced candied ginger
during the last 5 minutes of freezing."

2 cups half-and-half
1 high-quality, moist, supple vanilla bean
2 pounds (8 to 10) ripe peaches
1 1/2 cups granulated sugar
4 egg yolks
Pinch salt

In a medium-sized saucepan over high heat, scald the half-and-half. Re-
move from heat. Split the vanilla bean, scrape out seeds and add them
with the bean to the cream. Cover and allow mixture to steep for 1 hour.
Meanwhile, peel, pit and slice the peaches and place them in a large bowl. Toss with 1 cup of the sugar and allow to macerate for 1 hour, then purée them in a food processor or blender.
Remove the vanilla bean from the cream and gently reheat the cream. In a small bowl, whisk together the yolks, 1/2 cup of sugar and the salt. Pour a little of the warm cream into the yolks, then pour the mixture back into the cream. Cook over moderate heat, stirring constantly, until it is thick enough to coat a spoon. Remove from the heat, pour the custard through a wire-mesh strainer into a bowl, stir in the peach purée and cover and refrigerate for several hours or overnight. Freeze in an ice-cream maker according to
the manufacturer’s directions. Makes 1 generous quart.

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