Summer Peach Ice Cream
16oz Milk
16oz Heavy Cream
8 oz sugar
1 vanilla bean split and scraped
8 egg yolks
1 cup ripe summer peach finely diced
1 tsp cinnamon
1 cup finely crushed graham crackers
Put milk, cream, vanilla bean and scrapings, cinnamon and half the sugar in a pot
Bring to simmer and turn off heat, cover and infuse 20 minutes
Combine egg yolks and remaining sugar and whisk until pale white and fluffy (blanchir)
Remove cover and fish out vanilla bean from cream mixture, turn the heat back on low
Temper egg mixture into cream mixture
Cook until mixture coats the back of a spoon (nappant)
Strain through a chinois into a container in an ice bath, stirring frequently to cool mixture
Refrigerate until fully chilled
Process in Ice cream machine
Combine peaches and graham crumbs,and add to the batch at the very end
Freeze and enjoy
Omit the last three ingredients for my all purpose Ice Cream base or Creme Anglasie