Summer sunshine by the scoop!

(makes about 2 quarts)

Ingredients

Ice and water in large bowl for ice bath

4 egg yolks

1 cup sugar (approx. 7oz)

1 quart (32oz half and half)

About 4 to 5 fresh medium peaches or enough to make 16oz when peeled and diced

Instructions

Combine ice and water in a large bowl to make an ice bath.

Place egg yolks into a medium bowl with about 2 tablespoons of the sugar.  Whisk vigorously until the sugar has dissolved and the egg yolks have lightened slightly.

Place half and half in a medium saucepan with remaining sugar.  Place over medium heat, stirring to dissolve sugar.  Heat until just beginning to steam, or up to approx. 160 degrees F (71 C).

Using a ladle and a whisk, spoon a few drops of the heated half and half into the egg yolks, whisking constantly.  Repeat until egg yolks have been sufficiently tempered but not scrambled.

Pour tempered egg yolks back into half and half, regulating the heat as necessary to bring the mixture to a point at or above 140 degrees F (60 C), but not above 160 degrees F (71 C).

Place a medium bowl into ice bath.  Using a fine-mesh strainer, strain egg mixture into bowl.  Stir occasionally until cool to the touch.  Refrigerate in lidded container overnight.

Peel and dice peaches small.  Peaches can optionally be pureed for a smoother texture.

Place refrigerated custard and diced or pureed peaches into an ice cream maker and process according to the manufacturer’s directions.  Can be served right away for a soft-serve texture, or placed into containers and frozen overnight.

Increase amount of peaches for more intense flavor, or substitute any summer berries as a variation.