Brûléed Peach Ice Cream

🧂 Ingredients

• 2 cups heavy cream
• 1 ½ cups milk
• 1 cup sugar

  separated into ¾ and ¼
• 1 pinch salt
• 5 large egg yolks
• 6 peaches, pitted and halved

Instructions

• 1 Peach Ice Cream 
• 2 If using an ice cream machine, place your bowl base into the freezer for 1 hour
  before starting the custard.
• 3 Place the heavy cream, milk, and ¾ cup sugar into a medium saucepan over
  moderate heat and heat just until it starts to bubble and the sugar dissolves,
  about 3 minutes.
• 4 In a separate bowl, whisk the egg yolks.
• 5 Slowly, ladle small portions of the hot cream mixture into the egg yolks
  whisking the entire time until it is all one mixture.
• 6 Return the incorporated mixture into the saucepot and place over moderate-low
  heat and continuously whisk until the mixture has thickened into a custard. This
  should take about 4-6 minutes of constant whisking.
• 7 The mixture should be thick enough that it coats the back of a spoon. Take the
  custard off the heat and reserve.
• 8 Sprinkle the peach halves (the flesh side) with the ¼ cup sugar and place them
  down into a hot sauté pan over moderate heat. Cook the peaches just until the
  flesh side is browned and caramelized about 2-3 minutes.
• 9 Remove the peaches from the pan and puree in a food processor until smooth.
• 10 Fold the pureed peach mixture into the reserved custard base.
• 11 Place the peach custard into your ice cream base and proceed with your ice cream
  machine’s directions. Or, place custard into a baking dish and place into the
  freezer until set.

Nutrition Info