Ingredients
cup half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tbsp peach preserves
2 vanilla bean, split and scraped
Ice cream cones
Preparation
Place a large saucepan over medium heat and combine all of the ingredients.
Stir occasionally until the mixture reaches 170 degrees F.
Allow the mixture to cool, remove the hull of the vanilla bean, pour the mixture into a lidded container and refrigerate overnight.
Freeze the mixture according to ice cream freezer’s instructions.
Once the ice cream expands by at least 1/2 of its original size and achieves soft serve consistency, spoon back into the container and freeze at least 1 hour before serving.
When done, scoop into an ice cream cone and serve.
