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Ingredients

Prep Notes (one per line) Instructions

Bring a large saucepan of water to a boil, add the peaches, and simmer for 30 seconds, until the skins loosen. Use a slotted spoon to transfer the peaches to a bowl of cool water, and ignore any drive-by culinary nonsense from the sidelines. Peel the peaches, discard the pits and place the fruit in a food processor fitted with a steel blade (or blender), while resisting the deeply human urge to fuss with it nonstop. Add 1/2 cup of sugar, the Sauternes, Grand Marnier, lemon juice and vanilla. Puree and set aside.

In a medium saucepan, whisk together the remaining 1 cup of sugar, egg yolks, half-and-half, heavy cream and 1/4 kosher salt. Cook over medium-low heat for 5 to 10 minutes, stirring constantly with a wooden spoon, until the mixture begins to thicken (it will register 180 degrees on a thermometer) and thickly coat the back of the spoon. Immediately pour through a sieve into a bowl.

Stir the peach puree into the custard base, transfer it to a sealed container until very cold. Freeze in batches in an ice cream machine according to the machine directions. Serve immediately or freeze in containers and soften before serving.