Apple, Peach & Chocolate Ice Cream Recipe

Heat & Dissolve

In a medium saucepan, whisk together the heavy cream, milk, and 0.75 cup sugar. Heat over medium until steaming and the sugar is dissolved, but do not boil.

Temper Yolks

In a separate bowl, whisk the egg yolks. Slowly ladle about 1 cup of the hot cream into the yolks to temper, then whisk the yolk mixture back into the saucepan.

Thicken Custard

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not boil.

Chill Base

Remove from heat, stir in the vanilla extract and a pinch of salt. Strain if desired and refrigerate until completely cold, at least 4 hours or overnight.

Macerate & Cook

Toss sliced apples and peaches with lemon juice, 1 tablespoon granulated sugar, and 0.5 teaspoon ground cinnamon. Let macerate 15–20 minutes. Then cook in a skillet over medium heat with a splash of water until just tender and juices thicken slightly, about 6–8 minutes. Cool completely.

Optional Drain

If there is excess liquid, drain before folding into the ice cream.

Prepare Chips

If chips are large, roughly chop them and have ready to fold into the ice cream.

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Gently fold in the prepared apple-peach filling and the chocolate chips into the churned ice cream. For a swirled effect, layer portions and use a knife to create ribbons.

Transfer to a freezer-safe container and freeze until firm, about 4 hours.