Peach ice cream

Active: 30 minutes; Total: 4 hours 30 minutes; Yield: 1 quart

Peaches, peeled, sliced	2 cups
Sugar, granulated	½ cup + ½ cup + ¼ cup
Lemon juice	½ teaspoon
Salt	¼ teaspoon
Egg yolks	5 large
Cream, heavy	1 ½ cups
Milk, whole	1 ½ cups
Vanilla extract	1 teaspoon

1. In a large bowl, toss the peaches with ½-cup sugar and lemon juice; let rest at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices. 
2. Mash the peaches with a fork or potato masher until very small chunks remain. 
3. Strain the juice into a separate bowl, reserving both the liquid and the pulp, refrigerating until ready to use. 
4. In a medium saucepan over medium-low heat, stir together the cream, milk, ½-cup sugar, and salt; heat until hot but not bubbling. 
5. In a large bowl, whisk together the egg yolks and ¼-cup sugar until light in color, about 2 minutes. 
6. While whisking, ladle in ½-cup of the hot cream mixture to temper the eggs, then add another ½-cup. 
7. Pour the egg yolk mixture into the saucepan with the rest of the custard base, stirring gently until the temperature is between 170-175°F, and the mixture is thicken enough to coat the back of a spoon. 
8. Remove from heat and stir in the vanilla. 
9. Strain the custard base through a fine mesh strainer into a clean bowl, then stir in the liquid from the mashed peaches; refrigerate for 4 hours, until thoroughly chilled. 
10. Pour the custard base into the ice cream maker, and churn until it looks like soft-serve ice cream, about 25 to 30 minutes. 
11. Add the reserved peach pulp during the last 30 seconds of the churning process; transfer to an airtight container, and freeze at least 24 to 48 hours to cure. 

Recipe from House of Nash Eats.