Ingredients
2 cups finely chopped ripe peaches
3/4 cup sugar
2 teaspoons lemon juice (the juice from 1/2 a lemon)
2 large eggs
3/4 cup sugar
2 cups heavy cream or 2 cups whipping cream
1 cup milk
Method
Sources
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Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Professional compressor gelato maker — no pre-freezing, continuous
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Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Professional compressor gelato maker — no pre-freezing, continuous
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Combine the peaches, lemon juice and 3/4 cup of sugar in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Remove the peaches from the fridge and drain the juice into another bowl and set aside. Return the peaches to the fridge. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Slowly whisk in 3/4 cup of sugar until completely blended. Add the cream and milk and whisk to blend and then add the peach juice and mix until completely blended. Pour into your ice cream maker and freeze according to the ice maker's directions. When the ice cream is almost frozen (about 2 minutes before it is done) add the peaches and continue freezing until it is ready. If your ice cream maker is anything like mine, you may need to put the ice cream into a container and let it finish freezing in the freezer.