• ***If you're ice cream machine has a bowl that needs to be frozen, place it in the freezer now!

Caramelized Brown Sugar Peaches

• Melt butter in large saucepan, then add brown sugar and sprinkle with cinnamon, place peeled peach halves face down. Sauté peaches until edges are brown and they are soft enough to cut with a spoon.
  4 fresh and ripe yellow peaches, 2 ½ tablespoons unsalted butter, 2 tablespoons light or dark brown sugar, 2 teaspoons ground cinnamon
• Let the peaches cool completely.
• Divide peaches in half. Mash half of the peaches with a fork. Place in a bowl and set aside.
• Take the other half and cut into chunks. (Place in an air tight container in the fridge.)

Ice Cream Base

• In a medium saucepan, on medium heat, stir together cream, milk, ½ of the sugar, and salt. Heat until warm, barely a bubble, and not boiling.
  500 grams/ml heavy cream, 250 grams/ml whole milk, ⅛ teaspoon fine sea salt
• In a large bowl, hand whisk together egg yolks and remaining ½ of the sugar. Whisk until light in color.
• Slowly ladle ½ cup (125 grams) the hot cream mixture into the egg mixture, constantly whisking to prevent curdling the eggs.
  200 grams granulated sugar, 93 grams egg yolks
• Pour the egg and cream mixture (tempered eggs) back into saucepan with the remaining cream mixture. Stir gently with a wooden spoon for 2-4 minutes, until the custard is thick enough to coat the back of the spoon. You should be able to draw a distinct line through the coating with your finger tip.
• Custard should read between 170℉ (76℃) and 180℉ (82℃) on instant read thermometer. Careful not to overcook the mixture. Remove from heat and stir in the lemon juice, vanilla and vanilla bean.
• Strain the mixture through a sieve into a large bowl, stir in the vanilla, lemon juice, and mashed peaches. Cool the base to room temperature, occasionally stirring to prevent a skin from forming.
  2 teaspoons vanilla bean extract or pure vanilla extract, 1 teaspoon fresh lemon juice
• **You can also place the bowl in an ice bath made using a larger bowl of water and ice to help cool it down faster.
• Once cooled, place a layer of plastic wrap directly onto the custard and refrigerate for a minimum of 4 hours or overnight. This "aging" step is important to create a cold ice cream base for churning.
• Pour chilled peach ice cream base into the ice cream maker and churn according to manufacturer's instructions. It should thicken and resemble soft serve ice cream. (about 25-30 minutes)
• Once thickened fold in the remaining peach chunks and transfer ice cream to an airtight container and freeze for 3-4 hrs to firm before serving.