• 2 cups heavy cream
  • 1/2 cup sugar
  • 4 large egg yolks
  • 1 ripe peach, peeled and finely chopped


  1. Heat the cream in a large saucepan over medium heat until simmering but not boiling.
  2. Meanwhile, whisk together the sugar and egg yolks in a medium bowl until the sugar is dissolved and the mixture is pale yellow.
  3. Gradually whisk in 1/2 cup warm cream to temper the yolks. Whisk the yolk mixture into the remaining cream and cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 3 minutes.
  4. Let the custard cool slightly and stir in the chopped peaches. Transfer into an ice cream maker to process.
  5. Serve with more peaches and a Cornbread Crumble, as desired.