Yield: Yields about 1 quart.
This ice cream recipe uses David Lebovitz’s simple formula to create your own custom ice-cream flavor. Here, puréed peaches and mascarpone cheese create a smooth, creamy peach-cheesecake effect.
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Absolutely delicious! It was my first time making a custard-based ice cream, and it was worth it. I added a teaspoon of vanilla. I have the standard Cuisinart ice cream maker, and this recipe was too large for it, so you may want to halve it.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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