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LOCATION: Recipes >> Desserts Frozen >> Peach Icecream 02

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Georgia Peach Ice Cream

2 cups half and half
2 cups whipping cream
2 vanilla beans, split
1 cup plus 6 Tablespoons firmly packed brown sugar
8 egg yolks
4 1/2 pounds peaches, peeled and pitted
3 cups sour cream

Scald half and half and whipping cream with vanilla in heavy medium
saucepan. Whisk sugar and yolks in large bowl until light and
fluffy. Slowly whisk in hot cream mixture. Return to saucepan.
Stir over medium heat until mixture coats spoon, about 5 minutes;
do not boil. Strain into large bowl. Cool completely.

Coarsely puree 3 pounds peaches. Fold into custard. Mix in sour
cream. Refrigerate overnight.

Coarsley chop remaining 1 1/2 pounds peaches. Process custard in
ice cream maker (in batches if necessary) according to manufacturer's
instructions adding chopped peaches when almost set. Freeze in
covered container several hours.

Makes about 4 quarts.

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