I prefer puréed fruit in fruit ice cream, as pieces freeze and get too hard.
If you like, roughly chop or slice fresh peaches, toss them with sugar and
Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Set aside.
Place the cream and milk in a heavy-bottomed saucepot and bring to a boil. Slowly whisk the milk mixture into the egg yolk mixture. Strain and then refrigerate the ice cream base until cold.
Purée the peaches in a food processor. You should have
Freeze according to ice cream machine manufacturer’s instructions.
© 1993 Emily Luchetti. All rights reserved.