Creamy Peach Custard Ice Cream

Instructions:

1. Combine diced peaches, 2 tbsp sugar, and lemon juice in a small pan over medium heat. Simmer for 5–8 minutes until the peaches are soft and the liquid has reduced by half.
2. Transfer the reduced peach mixture to a blender and puree until completely smooth. Set aside to cool.
3. In a medium saucepan, simmer the milk, heavy cream, salt, and 3/4 cup sugar over medium heat until it just reaches a simmer, ensuring it does not boil.
4. In a separate bowl, whisk the egg yolks until smooth.
5. Slowly drizzle one cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
6. Pour the tempered egg mixture back into the saucepan. Stir constantly over low heat for 2–3 minutes until the mixture thickens slightly and coats the back of a spoon.
7. Remove from heat and stir in vanilla bean paste.
8. Strain the custard through a fine-mesh sieve into a clean bowl, combine with the cooled peach puree, and chill the mixture to 40°F (4°C) before churning in an ice cream maker.