1 1/2 cups milk
3 large beaten eggs
1 1/2 cups whipping cream
1 teaspoon vanilla extract
3/4 cup packed brown sugar
4 medium peaches, peeled, pitted and finely chopped
1/2 cup packed brown sugar
1 tablespoon lemon juice
The first step in making homemade ice cream is to cook the eggs and milk. This step ensures the ice cream will be safe to eat by killing any bacteria.
Pour the milk into a heavy medium saucepan. Cook the milk over medium heat until bubbles begin to form around the edges. Stir the hot milk into the beaten eggs. Return the egg and milk mixture to the saucepan. Cook over medium heat for 2 minutes, stirring occasionally. Remove from the heat and transfer the mixture to a large bowl or heat-proof pitcher.
Stir in the whipping cream and vanilla. Then add the 3/4 cup brown sugar, stirring until the sugar is dissolved. Cover and refrigerate until well chilled.
While the cream mixture is chilling, stir together the peaches, 1/2 cup brown sugar, and lemon juice. Stir the peach mixture into the chilled mixture.
Pour the chilled mixture into the ice cream freezer can. Cover tightly with the lid. Fit the can securely into the ice cream freezer. Alternately pack layers of crushed ice and rock salt into the outer container. Do not use table salt. Table salt dissolves too quickly. You can buy rock salt (sometimes called ice cream salt) at the grocery store. Use 6 parts ice to 1 part rock salt. Fit the motor into place and secure. Turn on the motor. The ice cream is done when the motor begins to strain. If you’re using a hand-cranked ice cream maker, the ice cream is done once the crank becomes difficult to turn.
When the ice cream is done, remove the ice to below the level of the can lid. This prevents melted ice from seeping into the can. Wipe the can and lid with a damp cloth to remove any ice and salt clinging to the can. Remove the lid and the dasher. Scrape ice cream from the dasher back into the can.
Resist spooning into your fresh batch of homemade ice cream until it ripens. During the ripening process, the ice cream hardens and becomes smoother. After you have removed the dasher, cover the can with several layers of waxed paper or foil. Plug the opening in lid with a cork and replace the lid. If necessary, drain off any excess water in the tub. Pack more crushed ice and rock salt into the outer container using 4 parts ice to 1 part salt. Cover the freezer with heavy cloth or newspaper and let the ice cream ripen about 4 hours.
Remove the can from the freezer and wipe it with a clean damp cloth. The ice cream is now ready to enjoy. After the first spoonful, you’ll know it was worth the wait.