3 medium peaches, peeled and sliced (about 2 Cups)
3 Tbsp Peach Balsamic Vinegar
1/2 tsp Pink Peppercorns, coarsely ground
3/4 Cup + 2 Tbsp sugar, separated
1/4 tsp Sea Salt, Fine
5 large egg yolks
1-1/2 Cups heavy cream
1-1/2 Cups whole milk
1 tsp Vanilla Extract, Mexican
In a medium bowl, combine peaches, vinegar, 2 Tbsp sugar, and peppercorns. Let sit at room temperature for one hour, or until peaches are soft and have released their juices to create a syrupy liquid.
Mash fruit with a fork or potato masher until only very small chunks of peach remain. Strain the juice into a separate bowl, reserving both the liquid and mashed peaches, refrigerating until ready to use.
In a medium saucepan, stir together cream, milk, 1/2 cup sugar, and salt. Heat over medium-low heat until hot, but not quite bubbling.
In large mixing bowl, whisk together the egg yolks and remaining 1/4 Cup sugar until mixture is thick and pale yellow in color, about 2 minutes. While whisking, slowly pour in 1/2 Cup of the hot cream mixture into the yolk mixture to temper. Slowly add another 1/2 Cup of hot cream, whisking the entire time.
Pour tempered egg yolks into the saucepan with the rest of the custard base, and stir gently with a wooden spoon for 2-4 minutes, or until the mixture reaches 160 degrees and is just thick enough to coat the back of the spoon. Remove pan from heat and stir in vanilla.
Strain the eggy custard base through a fine mesh strainer into a clean bowl, then stir in the liquid from the mashed peaches. Refrigerate for 4 hours, or until throughly chilled.
Pour ice cream base into ice cream maker. Churn according the manufacturer’s instructions until the ice cream’s consistency looks like soft serve, about 25-30 minutes. Add reserved peaches during the last 30 seconds or so of process. Transfer the ice cream to a container and freeze at least 4-6 hours before serving.
This recipe comes from customer Sally K. of Granger, Iowa and it won 3rd Place at our 2018 Iowa State Fair Ice Cream Contest!