Peach Ice Cream With Amaretto Crunch

Ingredients

2 cups fresh chopped peaches, unpeeled

1 tablespoon lemon juice

1 ¼ cups sugar, divided

1 ½ cups whole milk

2 eggs

2 egg yolks

1 ¼ cups heavy cream

2/3 cup crushed, amaretto cookies or graham crackers

Method

Combine peaches, lemon juice, and ½ cup sugar in a medium bowl and refrigerate for 1 hour. Meanwhile, whisk eggs, yolks, and remaining ¾ cup sugar in a medium bowl and set aside.

Heat milk in the top of a double boiler set over gently boiling water until it comes to a light simmer. Whisk in ½ cup hot milk into the egg mixture and then slowly add the egg mixture into a double broiler with remaining milk. Stir with a wooden spoon until thick and the mixture coats back of the spoon, about 15 minutes.

Transfer to a mixing bowl and whisk in cream; refrigerate until cold. Drain juice from peaches and stir into the cream base and return peaches to refrigerator. Pour the cream mixture into the ice cream maker and process according to the manufacturer’s directions. Just before the ice cream is set, stir in peaches and cookies. (Georgia Peach Council)