From Cook’s Illustrated<\/p>\n
Makes about 1 quart. <\/p>\n
Ingredients
\n3 \tmedium-size ripe peaches , peeled, pitted, and cut into 1\/2-inch pieces (about 2 cups)
\n1\/2 \tteaspoon lemon juice from 1 lemon
\n\tpinch table salt
\n1 \tcup granulated sugar (divided)
\n6 \ttablespoons granulated sugar
\n1 1\/4 \tcups whole milk
\n1 1\/3 \tcups heavy cream
\n6 \tlarge egg yolks
\n1 \tteaspoon vanilla extract
\n2 \ttablespoons vodka<\/p>\n
Stir peaches, lemon juice, a pinch salt, and 1\/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1\/2 hours.<\/p>\n
Position sieve over medium bowl set in an ice-water bath; set aside. <\/p>\n
Heat milk, cream, and 1\/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat. <\/p>\n
Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. <\/p>\n
Stir half the warmed milk mixture into beaten yolk mixture until just blended. <\/p>\n
Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle). Remove from heat and immediately strain custard into prepared bowl. <\/p>\n
Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.<\/p>\n
Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.<\/p>\n
Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer\u2019s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"
From Cook’s Illustrated Makes about 1 quart. Ingredients 3 medium-size ripe peaches , peeled, pitted, and cut into 1\/2-inch pieces (about 2 cups) 1\/2 teaspoon lemon juice from 1 lemon pinch table salt 1 cup granulated sugar (divided) 6 tablespoons granulated sugar 1 1\/4 cups whole milk 1 1\/3 cups heavy cream 6 large egg … <\/p>\n