Ingredients:
For the Ice Cream:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean (split and seeds scraped) or 2 tsp pure vanilla extract
4 large egg yolks
For the Peach Topping:
2 cups fresh peaches, peeled and diced
2 tbsp granulated sugar
1 tsp lemon juice
Instructions:
Prepare the Ice Cream Base
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod (or vanilla extract). Heat the mixture over medium heat until warm but not boiling.
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks while whisking to temper them.
Cook the Custard
Slowly pour the tempered egg yolks back into the saucepan, whisking constantly. Cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
Cool the Custard
Remove from heat, discard the vanilla pod, and let the mixture cool. Refrigerate the custard for at least 4 hours or overnight.
Churn the Ice Cream
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a freezer-safe container and freeze for 2-4 hours for a firmer texture.
Prepare the Fresh Peach Topping
In a bowl, combine diced peaches, granulated sugar, and lemon juice. Stir well and let the mixture sit for 15-20 minutes to macerate and create a sweet peach syrup.
Serve
Scoop the vanilla bean ice cream into bowls or cones and top generously with the fresh peach topping. Enjoy this refreshing summer dessert!
