Fresh Peach Ice Cream

Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. An instant-read thermometer is critical for the best results. You’ll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups frozen sliced peaches and replace the vodka with peach-flavored liqueur. If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. Though the frozen ice cream will keep in the freezer for up to 2 days, its flavor and texture are best when it is eaten the day it is made.

1. Combine peaches, 1⁄2 cup sugar, lemon juice, and salt in bowl; let stand until pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1-1⁄2 hours.
2. Place fine-mesh strainer over medium bowl and set over larger bowl of ice water. Combine cream, milk, and 1⁄2 cup sugar in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
3. While cream mixture heats, whisk egg yolks and remaining 6 tablespoons sugar in bowl until smooth, about 30 seconds. Slowly whisk half of heated cream mixture into egg yolk mixture, 1⁄2 cup at a time. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately strain custard through fine-mesh strainer and let cool over bowl of ice water to room temperature, stirring occasionally. Stir in vanilla, then cover and refrigerate until custard registers 40 degrees, at least 3 hours or up to 24 hours.
4. Meanwhile, transfer peaches and their liquid to medium saucepan and heat, stirring occasionally, over medium-high heat until tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until chilled, at least 4 hours or up to 24 hours.
5. Strain chilled peaches through fine-mesh strainer, reserving liquid. Stir reserved peach liquid into chilled custard; transfer custard to ice-cream machine and churn until mixture resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds. Transfer ice cream to airtight container, press firmly to remove any air pockets, and freeze until firm, at least 2 hours.

LIGHTER FRESH PEACH ICE CREAM
Increase peaches to 1-1⁄2 pounds and reduce sugar to 1 cup. Increase milk to 1-1⁄2 cups and reduce heavy cream to 1⁄4 cup, egg yolks to 4, and vodka to 1-1⁄2 tablespoons. For each sugar addition, use 1⁄3 cup.