4-5 ripe peaches, peeled and pitted (about 2 cups chopped)
¼ cup granulated sugar
1 tbsp lemon juice
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
4 large egg yolks (optional, for a custard base)
Step-by-Step Instructions
Step 1: Prepare the Peach Puree
In a blender or food processor, combine the chopped peaches, sugar, and lemon juice. Blend until smooth.
Strain the puree through a fine-mesh sieve to remove any pulp, if desired. Set aside.
Step 2: Make the Ice Cream Base
In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves and the mixture is warm (do not boil).
In a separate bowl, whisk the egg yolks (if using). Slowly pour about ½ cup of the warm cream mixture into the yolks, whisking constantly to temper them.
Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
Stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled.
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STUFFED BELL PEPPERS
