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ICE CREAM - Strawberry Peach Ice Cream
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| Strawberry Peach Ice Cream (makes about 2 pints) Ingredients: | |
| 1 pint | heavy whipping cream |
| 1 c | skim milk |
| 6 large | egg yolks |
| 1 c | sugar, divided |
| 1 pint | fresh strawberries, chopped |
| 2 medium | peaches, chopped |
| 1 T | lemon juice |
| 1 t | vanilla extract |
Directions:
1. Prepare an ice water bath and set aside in the sink. Combine the chopped strawberries & peaches, lemon juice and 1/2 cup of sugar in a large bowl. Mix together well, cover and place in the fridge for at least 30 minutes.
2. In a separate bowl, whisk together the egg yolks, vanilla and remaining sugar until smooth. Heat the milk & cream in a saucepan, making sure that the mixture doesn’t come to a boil. Carefully pour the heated cream into the egg mixture, whisking vigorously to prevent the egg from cooking. Return the custard to the saucepan and cook over medium low heat for about 10 minutes, stirring constantly. Remove from heat and pour into a bowl, then place that bowl into the ice water bath. Allow to cool for at least 5 minutes while stirring occasionally.
3. Remove the strawberries & peaches from the fridge and strain. Set the fruit aside, then pour the juices directly into the custard. Mix together until completely incorporated. Pour the cooled custard into a deep metal pan and place in the freezer for about 45 minutes. Remove from freezer, stir the frozen bits from around the edges into the mixture until smooth, then return to the freezer. Repeat this process ever 30 minutes for about 2 hours, making sure that the mixture is completely smooth before freezing.
4. After the last freeze, add the strained berries & peaches and stir into the ice cream until well combined. Pour the mixture into an airtight container and freeze until ready to use.
5. Garnish with fresh strawberry & peach slices, and enjoy!
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