Peach Custard Ice Cream in 50 Minutes

Instructions:

1. Simmer the chopped peaches, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally for about 10-12 minutes until the peaches are soft and the liquid has reduced by half.
2. Pulse the reduced peach mixture in a blender until smooth, then chill completely.
3. Whisk the egg yolks and sugar in a bowl until the mixture turns a pale, creamy yellow.
4. In a saucepan, heat the milk and salt until it just begins to simmer.
5. Slowly drizzle the hot milk into the egg mixture while whisking constantly to temper the eggs.
6. Return the whole mixture to the pan and stir over low heat until it thickens enough to coat the back of a spoon.
7. Stir the vanilla extract and chilled heavy cream into the warm custard.
8. Fold in the chilled peach reduction until the color is uniform.
9. Pour the mixture into your ice cream maker and churn according to manufacturer directions until it reaches a soft-serve consistency.