½cup(72g)whole almondstoasted and coarsely chopped
Instructions
In a blender, pulse half the peaches with 1/3 cup of sugar. Add the remaining peaches and pulse until almost smooth. You don't want it to be completely pureed because you want some texture in the ice cream! Transfer to a large bowl.
In a medium bowl, whisk the egg yolks and remaining 1/3 cup of sugar until pale yellow, about 1-2 minutes; set aside.
In a medium saucepan, heat the half-and-half over medium heat until just simmering, about 5 minutes. Slowly whisk about one-quarter of the hot half-and-half into the yolk mixture to temper it.
Whisk the yolk mixture into the half-and-half in the saucepan and cook over medium heat, whisking constantly until the mixture thickens enough to coat the back of a spoon, about 2 minutes. Do NOT boil.
Strain the warm egg mixture through a fine-mes sieve into the peach puree. Stir to combine, then whisk in the almond extract. Cover tightly with saran wrap and pop in the refrigerator for 6 hours or overnight to cool completely.
Once ready, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer’s instructions. Add the chopped almonds when the ice cream is almost done churning, about 20-25 minutes.
Transfer ice cream to a freezer-safe container and freeze overnight before serving. Serve with extra almonds on top.
Notes
Source: Everyday with Rachael Ray, July/August 2013