Ingredients
- 3 cups whole milk
- 1 cup heavy whipping cream
- 6 egg yolks
- 1 cup plus 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3 fresh peaches – pitted, halved
- 1 tablespoon olive oil
- Caramel sauce for drizzling, optional
Directions
- Into bowl of your stand mixer add: egg yolks and 1 cup of sugar together. Using paddle attachment, continue mixing until light and creamy.
- WHILE egg yolks are mixing, into a large, heavy bottom, sauce pan add milk, heavy whipping cream and 2 tablespoons sugar. Heat over medium heat stirring frequently until sugar dissolves and mixture warms (but not boils). Remove from heat.
- Temper egg yolk mixture by adding some of warm milk/cream mixture to egg yolk mixture. GRADUALLY pour egg yolk mixture to milk/cream mixture and stir well to combine. Cook over medium heat until mixture thickens/coats the back of a wooden spoon.
- Remove from heat. Allow mixture to cool.
- WHILE mixture is cooling, place peaches onto a hot grill pan. Cook 2-3 minutes each side until grill marks appear. Transfer to blender (or food processor) and puree. Grill additional peach slices to garnish ice cream with.
- Pour pureed peaches into cream mixture. Stir to combine and transfer to refrigerator to chill completely.
- Once chilled, place into your ice cream maker and follow manufacturer's directions for churning.
Imperial Sugar Insight
NOTE: If you prefer texture in your ice cream, just pulse the peaches to your preference so that you have small pieces vs. a puree.
Recipe developed for Imperial Sugar by Paula Jones @bellalimento.