Peach Pit Ice Cream Recipe

Ingredients:

• 1 ¼ pounds (about 8 medium) peach
• ¼ cup fresh lemon juice
• 1 ½ cups heavy cream
• 1 ½ cups milk
• ¾ cup sugar
• 3 egg yolks

Preparations:

1. Peel and pit the peaches, reserving the peel and pits. Puree the pulp with the lemon juice. You should have 2 cups of puree. Refrigerate.
2. Place the reserved peels and pits in a saucepan with the cream and milk. Simmer covered over low hear for 20 minutes. Do not boil. The mixture may look slightly separated due to the acid in the fruit. Add the sugar and stir to dissolve.
3. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the but liquid. When the mixture is blended, slowly pour it into liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats  the back of the spoon, about 8 minute.
4. Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a clean bowl and cool thoroughly. Combine the custard mixture with the peach puree.
5. Pour the mixture into the bowl of the SNO ice cream maker and freeze. Please follow the manufacturer’s instructional manual.