Homemade Peach Ice Cream

For the peaches

1. Place the sliced peaches in a bowl, add 1/3 cup sugar and 1 tsp lemon juice, and toss together.

2. Let the mixture sit at room temperature to macerate and release syrup.

   Then 75 min of waiting

3. Strain the peaches through a mesh sieve over a bowl to collect the peach syrup, setting the syrup aside for the custard.

4. Mash the remaining peach pieces with a fork or potato masher to break down large chunks.

   Then 60 min of waiting

   Keeping the peach pieces small prevents large ice blocks from forming in the finished ice cream.

For the custard base

5. In a saucepan over medium heat, combine the heavy cream, whole milk, half of the remaining sugar, and a pinch of salt.

6. Heat the mixture just until small bubbles begin to form around the edges, stirring occasionally to prevent burning.

7. In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and pale.

8. Slowly pour about a cup of the warm milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.

9. Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture.

10. Cook over medium-low heat while whisking constantly until the custard thickens slightly and coats the back of a spoon, about 4–5 minutes.

11. Remove from the heat and whisk in the vanilla extract and reserved peach syrup.

12. Chill the custard mixture in the refrigerator until completely cold.

    Then 240 min of waiting

For churning and freezing

13. Pour the chilled custard mixture into the ice cream maker and turn it on, churning according to the manufacturer's instructions.

14. After about 15 minutes, when the ice cream begins to thicken, gradually add the mashed peaches into the machine while it runs.

15. Continue churning until the ice cream reaches a soft-serve consistency, about 10 more minutes (25 minutes total churning time).

16. Transfer the ice cream to an airtight freezer-safe container.

17. Freeze until firm.

    Then 240 min of waiting