In a medium saucepan, combine heavy cream, milk, and sugar. Add the vanilla bean seeds and pod (or vanilla extract). Heat the mixture over medium heat until it’s warm but not boiling.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks while whisking to temper them.
Slowly pour the tempered egg yolks back into the saucepan, whisking constantly. Cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon. Do not boil.
Remove from heat, discard the vanilla pod, and let the mixture cool. Refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer to a freezer-safe container and freeze for 2-4 hours for a firmer texture.
Prepare the Fresh Peach Topping:
In a bowl, combine diced peaches, sugar, and lemon juice. Stir well and let sit for 15-20 minutes to macerate, creating a sweet, peachy syrup.
Serve:
Scoop the vanilla bean ice cream into bowls or cones, and top generously with the fresh peach topping.
This Vanilla Bean Ice Cream with Fresh Peaches is a refreshing dessert that perfectly captures the sweetness of summer!
