1 c Whole milk
1 1/4 c Sugar; divided
ds Salt
2 lg Egg yolks; lightly beaten
2 c Heavy cream
2 ts Vanilla extract
1 1/2 c Peaches; half diced small,
- half pureed
2 tb Lemon juice
1 tb Ground cinnamon; up to 2 tb,
- to taste
3 Orange habaneros; minced
Mix the peach puree, peach pieces, lemon juice, cinnamon
and sugar. Let stand at least 2 hours or overnight.
Add minced orange habaneros to the peach mixture and let
that steep while you make the custard base for the ice
cream. (Makes about 3 cups.)
Place milk in a small pan and heat over low heat until
bubbles form, and milk becomes hot; add 1/2 cup sugar and
salt, stirring to dissolve.
Remove from heat and add 1-2 tb of the hot milk to the
egg yolks, mixing well; add more milk to eggs and bring it
up to temperature.
Pour egg mixture back into pan and continue to cook over
low heat, stirring constantly, until it starts to thicken
and reaches 160 F/70 C (use a thermometer to measure),
about 10-12 minutes.
Place the pan in a sink or basin full of ice water to cool
down, continuing to stir.
When custard is just barely warm, stir in the cream and
vanilla.
Refrigerate mixture until ready to use.
Just prior to making, pour through strainer into the ice
cream maker and follow your appliances instructions for
operating.
Note: Due to differences in operating times on various
machines, that is not included in the prep time.
