Peach Ice Cream

Ingredients

Peaches 1000 g

Egg yolks 7

Sugar 1 cup

35% cream 1000 ml

Lemon juice

Vanillin

Cut the peaches in half and remove the pits. Puree in a blender until smooth, then add the lemon juice. Pour the cream into a saucepan, add the vanilla, and bring to a simmer over low heat (do not boil!).

Whisk the yolks with the sugar. Stir the warm cream into the beaten yolks. Return the saucepan to the heat, stirring constantly, and heat the mixture for 2 minutes. Remove from the heat, let cool, and then stir in the peaches.

Pour the mixture into a saucepan or container with a tight-fitting lid. Freeze for 4-5 hours, stirring the mixture every hour.

Enjoy!