2 Cups finely chopped peaches (peeled or not, up to you)
1-1/4 Cups sugar
2 Tbsp fresh lemon juice
2 large eggs
2 Cups whipping cream
1 Cup milk
1 Cup Peach White Balsamic Vinegar
Fresh peaches, sliced.
Pit and peel the ripe peaches. If you prefer, you can leave the skins on. Chop the peaches into 1/4″ dice. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring occasionally. (You can do this step in the morning, to make ice cream in the afternoon or evening, up to 24 hours in advance. Be sure to stir the mixture thoroughly before refrigerating, and before making the ice cream).
When you are ready to make the ice cream, remove the peach mixture from the refrigerator and drain the juice into another (chilled) bowl. Return the peaches to the refrigerator.
Using an electric mixer with the whisk attachment, beat the eggs in a mixing bowl 2 minutes, until light and fluffy.
Add the remaining 3/4 cup sugar, a little at a time, while still whisking, until completely combined, about 1 min. Gently pour in the cream, and milk and whisk to blend, about one minute more. (Do not overbeat, or the whipping cream will start to get “buttery.”)
Add the peach juice to the mixture and blend.
Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. Using a Cuisinart electric ice cream maker, this step takes about 20 min for one quart, about 30 min for a double batch.
After the ice cream begins to stiffen (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. (Do not add the chopped peaches until the end, or else they will sink to the bottom of the batch of ice cream, instead of being deliciously distributed throughout the recipe).
To make the balsamic sauce, pour 1 Cup Peach White Balsamic Vinegar into a small saucepan or skillet, and bring to a boil. Reduce heat immediately to a simmer, watching the pan carefully (do not let it scorch or boil – just simmer). Adjust heat if necessary, and simmer for about 5 minutes.
When balsamic is slightly runnier than the consistency you want, remove pan from the burner and let cool — the reduction will thicken slightly as it cools. Makes 1/4 Cup balsamic sauce.
Serve just-made warm balsamic reduction spooned over peach ice cream — or make the balsamic sauce in advance and let it cool before drizzling over dessert.
Garnish with fresh peach slices.
Makes 1 generous quart.