Creamy Peach Ice Cream

1Peel and pit the ripe peaches (4), then chop them into small pieces.

2In a blender, puree the peaches until smooth and set aside.

3In a mixing bowl, whisk together the sugar (½ cup) and eggs (2) until light and fluffy.

4In a saucepan over low heat, warm the heavy cream (2 cups) until it is hot but not boiling.

5Slowly pour a small amount of the hot cream into the egg mixture, whisking constantly to temper the eggs (2).

6Pour the tempered egg mixture back into the saucepan with the remaining cream, stirring continuously until the mixture slightly thickens.

7Remove the saucepan from heat and let it cool slightly.

8Stir in the peach puree and vanilla extract (1 teaspoon) into the cream mixture until well combined.

9Cover the mixture with plastic wrap, ensuring it touches the surface to prevent a skin from forming, then refrigerate for at least 4 hours or overnight.

10Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

11Transfer the ice cream to a container, cover, and freeze for an additional 2-3 hours until firm.

12Serve the creamy peach ice cream scooped into bowls or cones. Enjoy!