Rich Vanilla Peach Ice Cream

SERVES 8

This recipe is very rich. A little goes a long way.

3 cups heavy or whipping cream

1 vanilla beans

THE NIGHT BEFORE

In a small metal bowl, place cream and add 1 vanilla bean. Cover and refrigerate overnight.

1 vanilla bean

1⁄2 cup sugar

6 egg yolks

11⁄2 cups fresh peaches, skinned and diced

THE NEXT DAY

In a food processor, place the second vanilla bean and blend until finely pulverized. Add sugar and continue to process until sugar is finely pulverized. Transfer the sugar mixture to a medium bowl, add egg yolks, and whisk until blended. In a medium saucepan, heat cream and vanilla bean over medium heat until almost boiling. Discard the first vanilla bean and pour cream in a thin stream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat to make a light custard, about 5 to 7 minutes. Do not allow to boil. Remove from heat, cool, cover, and refrigerate until cold. Pour the mixture into an ice cream freezer and fold in peaches. Freeze in an ice cream maker following manufacturer’s directions.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Insider Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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