Peach ice cream

PEACH ICE CREAM

Makes about 800 g
400 g milk
90 g cream
½ g vanilla bean, split and scraped
200 g sugar
30 g glucose powder
30 g dextrose
27 g nonfat milk powder
15 g trimoline
2 peaches, pitted and quartered
240 g peach nectar
2 g citric acid
2 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan to a simmer over medium heat.
Add the vanilla bean pod and seeds to the milk and remove from the heat. Cover and let
steep at room temperature for 30 minutes. Combine the sugar, glucose powder, and
dextrose in a mixing bowl. Strain the milk mixture through a chinois and transfer to a
clean saucepan over medium heat. Bring to a simmer and slowly whisk in the sugar
mixture, milk powder, and trimoline until fully dissolved. Remove the pan from the heat
and set aside. Combine the peaches and nectar in a blender and puree on high until
smooth. Pass the puree through a chinois and whisk into the milk mixture. Chill over the
ice bath. Stir in the citric acid and salt. Freeze in an ice cream machine and reserve in an
airtight container, frozen.