Peach Ice Cream

 in Favorite Recipes by

Provided by Erin Mahan for the July 2018 issue of MansfieldNOW Magazine.

  • 3 eggs lightly beaten
  • 1 1/4 cups sugar
  • 1 Tbsp. flour
  • 1 Tbsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 tsp. kosher salt
  • 2 cups half-and-half
  • 1 1/2 cups heavy whipping cream
  • 3 cups Parker County peaches, cleaned and diced
  1. Whisk eggs, sugar, flour, vanilla, almond and salt until blended.
  2. Over low heat, in a large pan, heat the half-and-half and cream until it steams, stirring frequently.
  3. Slowly temper the egg mixture by adding it no more than 2 Tbsp. at a time to the cream and stirring, being careful not to scramble the eggs.
  4. Once fully combined, increase heat to medium; stir constantly for approximately 15 minutes. Mixture will thicken.
  5. Remove from heat; refrigerate 2-3 hours, until fully chilled.
  6. Puree 1 1/2 cups of the peaches until smooth. Mash 1 cup of the peaches gently with a potato masher.
  7. Add pureed, mashed and diced peaches to the cream mixture and fold until well incorporated. Pour into an ice cream maker and freeze until ready. Time will vary by machine.