Fresh Peach Ice Cream

Steps

1. Place the peach slices in a large bowl; add the lemon juice and toss gently; cover and refrigerate. Combine peach peels, pits, cream, milk and the vanilla bean in a heavy large saucepan and bring to a simmer. Reduce the heat to very low and barely simmer for 20 minutes.

2. Strain the cream mixture through a fine sieve into a heavy medium saucepan. Whisk the yolks and sugar in a medium bowl to blend. Very gradually whisk in hot cream just a spoonful at a time to temper the mixture (you don't want the egg to cook, so be sure to do at the hot cream just a little at a time). Return the mixture to the same saucepan; stir over medium-low heat until the custard thickens and leaves a path on the back of a spoon when your finger is drawn across, about 10 minutes (do not boil). Strain the mixture again through a fine sieve into a bowl. Stir in the corn syrup. Chill the custard until cold (preferably overnight).

3. When the custard is completely chilled, you can proceed with making the ice cream. Puree the chilled peach slices in a food processor. Add 1 cup custard to the processor; blend until smooth. Whisk the pureed mixture into the remaining custard. Transfer to an ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze.