Homemade Peach Ice Cream

Choose one method: Custard-churned (ice cream maker) or No-Churn. The peach maceration and quick syrup are shared, then the paths split.

1. Macerate the peaches. In a bowl, toss diced peaches with 1/4 cup of the sugar, the lemon juice, and the salt. Let sit 20 minutes. Stir once or twice. You are looking for lots of peach juice pooling in the bowl.
2. Separate fruit from juice. Pour the peaches through a fine-mesh strainer set over a bowl. Set the peach pieces aside. You may get about 1/2 to 3/4 cup peachy liquid, depending on ripeness. If you have less, no stress. Just proceed.
3. Make a quick peach syrup. Add the strained peach juice to a small saucepan and simmer over medium heat until reduced by about half, 3 to 6 minutes. Cool to room temp. This concentrates flavor and helps reduce iciness later.
4. Warm the dairy. In a medium saucepan, combine the whole milk with 1/2 cup of the heavy cream. Warm over medium heat until steaming and just starting to bubble at the edges. Keep it at a gentle heat, do not let it boil.
5. Whisk the yolks. In a bowl, whisk egg yolks with the remaining 1/2 cup sugar until the mixture lightens slightly, about 30 seconds to 1 minute.
6. Temper, then cook the custard. Slowly whisk about 1 cup of the warm milk mixture into the yolks. Then pour the yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spoon or heatproof spatula, until it thickens enough to coat the back of a spoon and holds a clear line when you swipe a finger through it, 170 to 180 F, about 5 to 8 minutes. Keep it gentle, do not let it boil.
7. Strain and chill. Strain the custard into a clean bowl (this catches any eggy bits). Stir in the remaining 1 cup heavy cream, vanilla, and the cooled peach syrup. Cover and chill until very cold, at least 4 hours, ideally overnight.
8. Churn. Churn the cold base in your ice cream maker according to the manufacturer instructions, usually 20 to 30 minutes, until it looks like soft serve.
9. Add peaches. In the last minute of churning, add the reserved peach pieces. If using bourbon or rum, toss it with the peach pieces first, then add. This helps keep the peaches from freezing too hard.
10. Freeze to set. Scrape into a freezer container, press parchment or plastic wrap directly on the surface, cover, and freeze 4 hours to firm up.

No-churn option

Note: For no-churn, do not use the whole milk or egg yolks from the custard method. Use only the No-Churn ingredients list.

1. Use the peach steps. Do the macerated peaches and peach syrup steps above, then let everything cool.
2. Whip the cream. Whip 2 cups cold heavy cream to soft peaks.
3. Mix the base. Whisk together 1 can (14 ounces) sweetened condensed milk, 1 teaspoon vanilla, the cooled peach syrup, and 1/4 teaspoon salt.
4. Fold. Fold whipped cream into the condensed milk mixture, then fold in the peach pieces.
5. Freeze. Pour into a loaf pan, cover, and freeze 6 hours or overnight.