Homemade Peach Ice Cream
INGREDIENTS
- 1 1/2 pounds fresh peaches, peeled, pitted and sliced (or 3 cups frozen sliced peaches)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1 cup sugar, divided
- 2 cups heavy cream, divided
- ⅛ teaspoon salt
- 2 graham cracker, pulverized (totally smash 'em up!)
- 1 cup whole milk
- 2 teaspoons vanilla bean paste or vanilla extract
INSTRUCTIONS
- In a skillet over medium heat, simmer peaches, 1/4 cup sugar, lemon juice and cinnamon for about 10 minutes, stirring occasionally. Transfer to heat-safe bowl and chill in refrigerator or in ice bath to room temperature.
- In a saucepan, heat 1 cup of heavy cream, remaining 3/4 cup sugar, and salt over medium, stir until sugar is just dissolved. Remove from heat, and whisk in crushed graham cracker. Let mixture cool slightly for about 10 minutes.
- In a separate medium mixing bowl, add remaining 1 cup heavy cream, 1 cup milk, vanilla extract. Add cooled cream/sugar/graham cracker mixture, and half of cooled peach mixture, whisk to combine.
