4 large ripe peaches, peeled and pitted
2 tbs fresh-squeezed lime juice
6 large egg yolks
2/3 cup granulated sugar
1 ½ cups table cream (18% MF)
1 ½ cups milk
½ cup sour cream
1 tbs vanilla
In a blender, puree peaches together with lime juice. Push through a fine sieve and set aside.
In a large bowl, whisk together egg yolks with sugar until mixture is thickened and pale yellow. Set aside.
In a medium-large pot over medium-low heat, bring milk and cream to a simmer. Very gradually whisk into egg yolk mixture, then return entire mixture to pot and continue to cook over low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon. Do not let mixture come to a boil. Strain into a clean bowl and place bowl in a cold water bath, stirring occasionally, until the mixture comes down to room temperature. Stir in peach mixture, sour cream and vanilla. Cover and chill until thoroughly cold.
Transfer to an ice cream maker and freeze according to the manufacturer’s directions.