Peach or Apricot Ice Cream

Preparation

1. Prepare the Fruit

   1. Step 1

      In a saucepan over medium heat, combine fruit with ½ cup sugar. Simmer gently until fruit is tender, about 10 minutes. Purée in a food processor or blender.

2. Make the Base

   1. Step 2

      In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

   2. Step 3

      Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

   3. Step 4

      Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of almond extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

   4. Step 5

      Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.