Chef John Folse: Praline and peach ice cream

Chef Folse Makes Praline and Peach Ice Cream

(WVUE) - Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

Prep Time: 1½ Hours

Yields: 2–3 Quarts

Ingredients:

3 cups fresh peach pieces, peeled

3 cups milk, divided

1½ cups sugar, divided

2 tbsps lemon juice

½ cup praline liqueur or Frangelico®

3 eggs

3 cups heavy whipping cream

pinch ground cinnamon

pinch ground nutmeg

Method:

In a food processor, combine peaches, 1 cup milk, 1 cup sugar, lemon juice and liqueur. Blend until puréed. In a large mixing bowl, combine peach mixture, 2 cups milk, ½ cup sugar, eggs and whipping cream. Whisk until smooth. Add cinnamon and nutmeg. Place mixture in a 4-quart, home-style ice cream freezer and follow manufacturer's directions. For best results, place frozen ice cream in home freezer 2–3 hours before serving.