I combined two recipes...one from Saveur magazine for peach ice cream and my favorite vanilla gelato recipe (from the San Jose Mercury News a zillion years ago) for this...
for the peaches Peel and cube 2-3 peaches (skin on or off as you like) with 1/3 C sugar and 1 T lemon juice. Let sit for several hours.
for the ice cream base
2 C half and half 4 egg yolks 1/3 C sugarHeat cream until bubbles form around the edges of the pan. Remove from heat.
In a bowl beat together egg yolks and sugar until light yellow colored. Whisk into hot cream. Cook over low heat until thick.
Place pan into a bowl of ice water and stir occasionally until cool.
Drain juices from the peaches and stir into cream-egg mixture. Refrigerate at least 1 hour.
Pour mixture into an ice cream maker to freeze. When nearly firm, add peach pieces.
makes about 1 pint.
(for the vanilla, heat the cream with one split vanilla bean. For the egg mixture, increase the sugar to 2/3 C. Before combining the two mixtures, scrape the seeds from the vanilla bean and stir back into the cream.)
marcella