Raspberry Peach Vanilla Bean Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup milk
- ¾ cup sugar
- 1 tsp vanilla
- 1 tsp vanilla bean paste can replace with just another tsp regular vanilla
- pinch salt
- 4 egg yolks room temp
- 6 peaches peeled
- ½ cup fresh raspberries
Instructions
- In a food processor, or in a blender, puree ¾ of the peaches. Leaving some out for later.
- In a medium sauce pan, combine the milk, cream, sugar, salt, and vanillas, cooking over medium heat. Dont let boil. Cook for about 5 minutes, stirring often.
- In a small bowl, whisk together the egg yolks. Slowly temper the eggs by adding ¼ of the hot milk mixture while whisking. Add the same amout about 5 more times. Slowly add back in to the rest of the milj mixture.
- Stirring often, continue cooking until mixture reaches 160° (about 5-8 minutes) Dont turn heat higher than medium or your eggs could scramble.
- Pour mixture into a large spacious bowl. With a thin wire strainor, pour the peach puree into the ice cream mix. Press through with a spatula, scrape the bottom of the strainor to get any extra juice! Stir to combine and then place in the fridge until cool.
- Add mixture to ice cream machine and follow instructions for the ice cream machine. Add remaining chopped up peaches, and smashed raspberries. Leave a few raspberries out for garnish!
- Once icre cream machine is done doing its thing, pour into a deep dish, and freeze until solid.
