Cream cheese added just before the freezing adds a nice tanginess to the sweetness of the fresh peaches. A bit of caramel sauce drizzled over would be the perfect topping on a warm summer evening!
INGREDIENTS:
- 1 cup whole milk
- ½ cup sugar
- ¼ cup brown sugar
- Pinch salt
- 1 vanilla bean, split and scraped
- 3 large egg yolks
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 4 ounces softened cream cheese
- 5 fresh peaches, pitted and chopped
INSTRUCTIONS:
- Combine the milk, sugars, salt, vanilla bean seeds, and empty bean pod in a small saucepan. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
- After 1 hour, remove bean pod (save for later use). Reheat milk mixture over medium-low heat.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
- Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract, cream cheese, and peaches; stir well, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.
PEACHES:
- For this recipe, yellow peaches provide a “peachier” hue and a tangier result than white peaches, although either are fine choices. Yellow peaches are more common than white in North America, but white is becoming more readily available. Look for clingstone peaches versus freestone for softer, sweeter, juicier fruit.
