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Poslfit Recipes: Peach Ice Cream

450 g (1 lb.) of ripe, fresh peaches (4 medium-sized ones, see note), peeled, pitted, diced
55 g (¼ c.) sugar
1 g (¼ t.) salt
300 g (1¼ c.) whole milk
5 g (½ T.) flour
2 large eggs (105 g)
70 g (⅓ c.) additional sugar
240 g (1 c.) whipping cream (35% fat)
zest and half the juice of a lemon (25 g)
My father’s favourite food is peach ice cream, which is not commercially available where we live, so I have to make it every year in peach season. If you do not have access to fresh peaches, do not make this recipe. A fresh peach should have a strong peach scent at its stem, and give slightly when gently squeezed.
You will need a heat source (preferably a cooktop, although in a pinch you could make do with a microwave oven), an ice cream maker (or at least a very cold freezer, a spoon, and a lot of patience), a food processor (or amazing knife skills), a hand mixer (or a whisk and a strong arm), a Thermapen (or a good sense about the temperature of foods), measuring utensils and mixing bowls.
From start to finish, it takes at least four hour to make this recipe, but you only need to be actively in the kitchen for about an hour of that.
The basic recipe is fairly tolerant of ingredient proportions, so don’t worry if you're over or under on any given quantity by 10%.
Place the peaches in a large mixing bowl, and mix with the first quantity of sugar and the salt. Let it sit for at least an hour at room temperature to osmose out the peach juice, which is an essential flavouring of the ice cream custard.
Beat the rest of the sugar into the eggs until slightly thickened and pale yellow, then beat in the flour.
Heat the milk to 80°C (170°F) in a small saucepan, whisking constantly. You can do this at very high heat if you have the nerve and attention, or at moderate or low heat if you do not.
Pour the milk into the eggs slowly, while whisking the eggs to distribute the heat quickly and minimize curdling.
Pour the whole custard back into the pot and bring back to 80°C (170°F). Remove immediately from heat, and set aside to cool slightly.
Lift the peach pieces out into a food processor and strain the custard into the juice. Discard or eat the solid bits that get strained out. Add whipping cream, lemon juice, lemon zest, mix everything thoroughly together. Feel free to taste it at this point: it should taste like very sweet, melted peach ice cream.
Place in freezer for about an hour, monitoring temperature occasionally and stirring. Try to get the temperature down to about 4°C (39°F), to save time later in the ice cream maker. If it gets much lower than that, and gets too solid, let it warm back up a bit.
Process in ice cream maker according to manufacturer’s ingredients. Place soft ice cream in a freezer for an hour or two to set, and bring out to warm back up several minutes before serving.