Peach Ripple Ice Cream

4 hrs 30 min + 2 hrs freezing

Serves 8 (Makes about 1 quart)

Creamy vanilla ice cream swirled with a deep caramelized peach sauce, frozen in a loaf pan.

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prepPlace 8½ × 4½ inch loaf pan in freezer
680 g ripe peaches, peeled, halved, pitted, and cut into ½-inch pieces	Macerate peaches with sugar, lemon & salt	Drain peaches, reserve ½ cup liquid	Blend drained peaches until smooth	Cook peach puree, sugar & lemon juice 218–220°F / 103–104°C, 6–8 min	Cool cooked peach mixture, cover & chill	Simmer peach liquid until syrupy 218–220°F / 103–104°C, 6–8 min	Whisk syrup with half-and-half, sour cream, corn syrup, vodka, sugar & peach puree	Chill ice cream base until 40°F / 4°C, about 4 hrs	Churn in ice cream maker 25–30 min	Layer ice cream & ripple, swirl with skewer	Freeze until firm, at least 2 hrs
100 g sugar (for peach maceration)
½ teaspoon lemon juice (for peach maceration)
Pinch table salt
120 ml peach puree (for cooking into ripple)
100 g sugar (for cooked peach ripple)
2 tablespoons lemon juice (for cooked peach ripple)
120 ml reserved peach liquid (from maceration)
360 ml half-and-half
180 ml sour cream
80 ml light corn syrup
2 tablespoons vodka
130 g sugar (for ice cream base)
120 ml reserved peach puree (uncooked, for ice cream base)

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