Active Time

　　45 min

　　Total Time

　　14 3/4 hr (includes chilling and freezing)

　　A ripe peach eaten over the kitchen sink is hard to beat, but this comes mighty close.

　　

Ingredients

Makes about 2 qt

　　2 pounds ripe peaches

　　2 teaspoon fresh lemon juice

　　1 cup plus 2 tablespoons sugar, divided

　　1 1/2 tablespoons cornstarch

　　1 3/4 cups heavy cream

　　1 3/4 cups whole milk

　　4 large egg yolks

　　1/2 teaspoon pure vanilla extract

　　1/4 teaspoon pure almond extract

　　

Equipment:

an ice cream maker

　　

Step 1

Cut an X in bottom of each peach, then blanch in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1/2-inch pieces. Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl. Let macerate, covered and chilled, at least 8 hours.

　　

Step 2

Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream and milk and bring to a boil over medium heat, whisking constantly. Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.

　　

Step 3

Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick). Strain through a fine-mesh sieve into a metal bowl and stir in extracts. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.

　　

Step 4

Transfer 2 cups peaches with slotted spoon to a bowl.

　　

Step 5

Purée remaining peaches and liquid in a blender until smooth. Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.

　　

Step 6

Transfer to an airtight container and put in freezer to harden, about 2 hours.