- 4 peaches
- 1-2 Tablespoon brown sugar
- Cinnamon, as needed
- 1 Cup whole milk
- 2/3 Cups granulated sugar
- 2 Cups heavy cream, divided
- 2 Teaspoons vanilla bean paste
- Pinch of salt
- 6 egg yolks
Preheat the oven to 400 degrees.
Cut the peaches in half and remove the pits, and put the peaches cut side up in a large roasting pan. Sprinkle the peaches with brown sugar and cinnamon and roast them in the oven until they turn golden brown and soft, about 25-30 minutes. After removing them from the oven, let the peaches cool completely before peeling off the peach skin. Place the peaches in the refrigerator in an airtight container to chill for several hours or overnight.
Warm the milk, sugar, 1 cup of the heavy cream, vanilla bean paste, and salt in a medium sauce pan over low heat, stirring the mixture until the sugar is dissolved, about 10-12 minutes. Then, remove the mixture from the heat, cover it, and let it steep at rom temperature for about 30 minutes.
Pour the remaining 1 cup of heavy cream into a large bowl, place a fine-mesh sieve on top, and set the bowl aside. Using a second large bowl, whisk the egg yolks, and then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the sauce pan, and cook over low heat until the custard thickens and coats the spoon, or about 2 minutes. Be sure to stir the mixture constantly.
Remove the custard from the heat and strain it through the fine-mesh sieve into the bowl of remaining heavy cream to remove any lumps, and stir to combine the mixtures. Next, place the bowl of custard base in an ice bath to cool it to room temperature for about 10 minutes, stirring the base occasionally. Once cooled, cover the bowl and place it in the refrigerator to chill completely for at least 3 hours.
When both the peaches and the custard base are sufficiently chilled, mash the peaches with a fork, add them to the custard base, and process the ice cream according to your ice cream maker manufacturer's directions.
Enjoy your frozen custard immediately, or freeze it further for a denser texture.