Peach Frozen Custard DRAFT

Combining the recipe from here with our butter pecan frozen custard and using advice from this Cook's Illustrated recipe, I'm going to try making peach frozen custard.

A note from the first recipe about peeling peaches: hold the peaches in boiling water for 5-10 seconds then place in an ice bath, and the peel should come off easily.

From the ATK recipe: gently cook the peaches and juice down to concentrate the juice and the peach flavor. Commenters thought their recipe was too sweet. I might consider taking the sugar down a little for the peaches. Also, the vodka is there to make sure the ice cream wasn't too icy. Consider using a flavored liquor like peach schnapps or peach brandy. If you're sober, consider replacing some of the sugar with corn syrup.

Ingredients

3 medium peaches, peeled and sliced

1/2 C sugar (for the peaches)

1/2 C sugar (for the custard)

6 T C sugar (for the egg yolks)

1/2 t lemon juice

1 1/2 C cream

1 1/4 C whole milk

3 egg yolks

pinch of salt 

Instructions

See note about peeling the peaches. Cut them into 1/2" pieces, and place them in a non-reactive pan with 1/2 C sugar, lemon juice, and a pinch of salt. Let sit for 1.5-2 hours.