Peach Ice Cream With Amaretto Crunch
2 cups fresh chopped peaches, unpeeled
1 Tbsp. lemon juice
1 1/4 cups sugar, divided
1 1/2 cups whole milk
2 egg yolks
1 1/4 cups heavy cream
2/3 cup crushed, amaretto cookies or graham crackers
Combine peaches, lemon juice and 1/2 cup sugar in a medium bowl and refrigerate for 1 hour. Meanwhile, whisk eggs, yolks, and remaining 3/4 cup sugar in a medium bowl and set aside. Heat milk in the top of a double broiler set over gently boiling water until it comes to a light simmer. Whisk in 1/2 cup hot milk into egg mixture and then slowly add egg mixture into double broiler with remaining milk. Stir with a wooden spoon until think and mixture coats back of spoon, about 15 minutes.
Transfer to a mixing bowl and whisk in cream; refrigerate until cold. Drain juice from peaches and stir into cream base and return peaches to refrigerator. Pour cream mixture into ice cream maker and process according to manufacturer’s directions. Just before ice cream is set, stir in peaches and cookies.
Recipe and photo courtesy of Sweet Georgia Peaches and Chef Gena Knox.