Servings: 8
Calories: 326kcal
Equipment
- Ice Cream Maker
- Blender
- Medium saucepan
- Instant read thermometer
- Fine-mesh sieve
- Sheet pan
- Parchment
- Microplane or zester
- Kitchen scale
- Heatproof spatula
- Quart size freezer container with lid
Ingredients
Custard Base
- 375 g heavy cream
- 375 g whole milk
- 100 g granulated sugar
- 65 g light brown sugar
- 1/2 tsp sea salt
- 1 lemon zest
- 6-8 basil leaves torn
- 4 large egg yolks
Peaches
- 350 g ripe peaches peeled and pitted (about 2-3 medium peaches)
- 2 tbsp granulated sugar for purée
- 1 tsp granulated sugar for roasting
- 1 tbsp lemon juice
Instructions
Basil steeped custard
- In a medium saucepan combine cream milk granulated sugar brown sugar salt and lemon zest. Warm over medium heat until steaming with small bubbles at the edge.
- Remove from heat. Add torn basil. Cover and steep 20 minutes. Lift out and discard the basil.
- Whisk yolks directly into the warm dairy mixture. Return to low heat and cook while stirring constantly with a heatproof spatula until the custard reaches 176 to 180 F and coats the back of the spoon.
- Strain through a fine mesh sieve into a container. Cool to room temperature then cover and chill until very cold 8 to 12 hours.
Peach purée
- Heat oven to 400 F. Line a sheet pan with parchment. Chop half of the peaches into small pieces. Toss with 5 g sugar and spread in a single layer. Roast 15 minutes until tender and lightly caramelized then cool completely.
- Blend roasted peaches with the remaining fresh peaches lemon juice and 25 g sugar until very smooth. Strain for extra silkiness if you like then chill until very cold.
Churn and freeze
- Stir the cold peach purée into the cold custard base. Churn in your machine until it looks like soft serve and holds gentle peaks.
- Pack into a cold quart container in two or three layers. Press parchment directly on the surface then add the lid. Freeze until firm about 4 hours.
Video
Notes
Flavor balance
Roasting removes water and builds caramel notes while fresh fruit keeps top notes. The basil stays in the steep only so the flavor reads bright rather than herbal.
Swaps
White peaches work but the flavor reads lighter. Frozen peaches can be used. Thaw completely and pat dry before roasting or blending. Thai basil adds a light anise note.
Storage
Keep well covered with parchment pressed to the surface for up to two weeks. For the cleanest scoop temper on the counter for five minutes.
Make ahead
Age the custard base overnight before churning. This improves body and helps prevent iciness.
Roasting removes water and builds caramel notes while fresh fruit keeps top notes. The basil stays in the steep only so the flavor reads bright rather than herbal.
Swaps
White peaches work but the flavor reads lighter. Frozen peaches can be used. Thaw completely and pat dry before roasting or blending. Thai basil adds a light anise note.
Storage
Keep well covered with parchment pressed to the surface for up to two weeks. For the cleanest scoop temper on the counter for five minutes.
Make ahead
Age the custard base overnight before churning. This improves body and helps prevent iciness.
Nutrition
Serving: 110g | Calories: 326kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 150mg | Sodium: 188mg | Potassium: 192mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1046IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg
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