Easy Breezy Peach Ice Cream

In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Stir occasionally and heat until sugar dissolves completely, but do not let it boil. Remove from heat.

In a separate bowl, whisk the egg yolks together. Gradually add 1 cup of the warm cream mixture to the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.

Cook the combined mixture on medium-low heat for about 10 minutes, stirring often until it thickens slightly.

Remove the mixture from heat and stir in the peach puree. Transfer the mixture to a container and let it cool at room temperature for about 30 minutes. Then cover and refrigerate for at least 3 hours or until completely cooled.

Churn the cooled mixture in your ice cream maker according to the manufacturer's instructions, usually for about 20-30 minutes.

Transfer the ice cream to an airtight container, pressing a piece of plastic wrap on the surface to prevent ice crystals. Freeze for a few hours for a soft-serve consistency, or overnight for traditional ice cream.