Raspberry Peach Ice Cream

Raspberry Peach Ice Cream

Modified from here
Makes about 1 1/2 pints

raspberry peach ice cream


For the Custard Base
2 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
6 egg yolks

For the Raspberry Peach Mix In
2 large peaches, chopped
1/4 cup fresh raspberries
1/4 cup sugar


For the Custard Base
Add the cream, milk and sugar to a large pan and heat on a medium-low heat until the sugar is dissolved completely, stirring occasionally.
In a medium mixing bowl, whisk the egg yolks.
Take a cup or so of the cream mixture and slowly pour it into the egg yolks, stirring the egg yolks constantly. (We want to warm up the egg yolks so they don't turn into scrambled eggs when they get added to the pan).
Quickly pour the egg yolk mixture into the saucepan and continue to heat.
Stir the mixture constantly until it starts to thicken and is thick enough to coat the back of a spoon.
Sieve the mixture into a container, cool and chill overnight in the refrigerator.

For the Raspberry Peach Mix In
Add the fruit and sugar to a medium saucepan and heat until the fruits stew and soften. It should take about 20 minutes or so. You can always taste the mixture and add a little extra sugar if necessary. You will want the mix in to be a little sweeter than you would like the final product to be since freezing and mixing with the custard base will slightly dilute the flavor.
When the fruit has softened leave it to cool to room temperature, then pour it into a container and chill overnight alongside the custard base.

The next day add the custard mixture and peach raspberry mix in to your ice cream maker and churn it according to your ice cream maker's directions.

This ice cream is delicious as soft serve, otherwise you can pour it into a container and freeze until firm.

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