4 large egg yolks
6 tablespoons sugar
1 cup 2% milk
3/4 cup heavy cream
2 cups peeled and diced peaches (4 to 6)
1 teaspoon pure vanilla extract
Prepare an ice bath by filling a large bowl with ice and water and set aside. In a medium bowl whisk egg yolks and sugar until pale yellow and well mixed, about 2 minutes. Bring milk and heavy cream to a simmer in a medium saucepan over medium heat. Reduce heat to low. Add about 1/3 cup of the hot milk mixture to the egg-yolk mixture, whisking constantly, to warm it without cooking it. Then add egg-yolk mixture to the saucepan with the rest of the hot milk.
Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream (covers the back of the spoon), 4 to 5 minutes. Strain custard into a medium bowl, and stir in the peaches. Set the bowl in the ice bath to chill. Once it's cold, pour into ice-pop molds. Freeze 6-24 hours. Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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