• ***If your 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 on medium heat, then add brown sugar and sprinkle with cinnamon. Place peeled peach halves face down. Sauté peaches for about 3 minutes until edges start to brown. Flip them over and cook another 1-2 minutes. Move peach halves around the skillet gently to prevent burning. Once cooked they should be soft enough to cut with a spoon.
  4 medium fresh and ripe yellow peaches, 2 1/2 tablespoons unsalted butter, 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon
• Transfer peaches with a slotted spoon to a dish to cool completely. Discard leftover juices and butter.
• Divide peaches in half. Mash half of the peaches with a fork. Take the other half and cut into small pea sized chunks. Large pieces will freeze too hard and won't be enjoyable to chew.
• Place peaches in a bowl, cover with plastic wrap and refrigerate until ready to use. You should have about 2 cups of peach mix.

Ice Cream Base

• **Set a large bowl fitted with a metal sieve next to the stovetop.
• In a medium saucepan, on medium heat, stir together cream, milk, milk powder, and salt. Heat mixture until it reads 113℉ (45℃) on instant thermometer, stirring occasionally. There should be steam, but no signs of a simmer.
  500 grams/ml heavy cream, 250 grams/ml whole milk, 1/8 teaspoon fine sea salt, 2 tablespoons milk powder
• Whisk in the granulated sugar, followed by slowly drizzling in the beaten egg yolks, while constantly whisking. Since the liquid is not too hot at this point, it's easier to temper the eggs right after the sugar and directly into the base.
  93 grams egg yolks, 200 grams granulated sugar
• Reduce the heat to medium-low and continue to cook the base until it reaches between 175℉ (79℃) and 180℉ (82℃) on the thermometer. Stir continuously with a whisk or silicone spatula to prevent over-cooking the custard at the bottom of the saucepan.
• The custard will be thick enough to coat the back of a wooden spoon. You should be able to draw a distinct line through the coating with your finger tip.
• Strain the mixture through a sieve into a large bowl, stir in the vanilla, and lemon juice. 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.
• 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. Add in the reserved mashed peaches and chunks during the last 30 seconds of churning when the mixture resemble soft serve ice cream. (about 25-30 minutes)
• Once thickened, transfer ice cream to an airtight container and freeze for 3-4 hrs to firm before serving.