Also pictured: Trader Joe's Triple Ginger Cookie Thins
Makes about 1 quart
4 Large Ripe Peaches (about 2 pounds)
1/4 c. Honey
1 c. Whole Milk
1 c. Heavy Cream
3 large egg yolks
1/2 c. Sugar
2 tsp. Vanilla Extract
To peel and pit the peaches: Fill a large pot with enough water to cover your peaches. Bring the water to a boil. Using a paring knife, lightly score the bottom of each peach with an X. Then add the peaches to the boiling water for 45 seconds. Using a slotted spoon, transfer the peaches to a bowl of ice water for 30 seconds. Remove the skin with your fingers or a paring knife. Cut along the seam of each peach to the pit, running your knife all the way around the fruit. Twist each half in opposite directions to free one half from the pit. Remove the pit with your fingers or the knife.
Coarsely chop half the peaches into 1/2-inch chunks, and toss them into a small saucepan. Add honey, and bring to a boil, then lower the heat, cover and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes. Puree the mixture using a blender, food processor or immersion blender. Set aside.
In a medium heavy-bottomed saucepan, bring the milk and cream to a boil.
Meanwhile, in a medium bowl, whisk the yolks and sugar together. Still whisking, drizzle in about one third of the hot liquid – this will temper the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and peach puree.
Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker, and churn according to manufacturer’s directions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.
Notes: Until just now, I didn't notice that you were only supposed to puree half the peaches. Which is just as well, because Brian isn't a fan of peach chunks in his ice cream.
I used 5 peaches, which cam to about 1 lb, 10 oz. It's quite yummy, but I think I'll try it again at some point with the full 2 lbs., to weigh it more towards the peaches than the cream.