Peach Ice Cream

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Ingredients:

2 cups chopped fresh peaches,

    peeled

1 1/4 cup sugar

1 tablespoon lemon juice

2 cups heavy cream

1 cup milk

1/2 teaspoon vanilla extract

4 egg yolks

Preparation:

In a bowl, combine peaches, 1/2 cup sugar, and lemon juice.  Purée in a blender.  Cover and refrigerate for 2 to 3 hours or overnight. 

In a saucepan, combine 3/4 cup sugar, heavy cream, milk and vanilla.  Bring just to a boil.  In a bowl, whisk egg yolks.  While whisking, stream in about 1/3 cup of the warm cream mixture until eggs get warmed.  Then stream warm eggs into cream mixture while whisking.  Return cream to heat and stir constantly until it returns to boil.  Mixture will thicken as it returns to a boil.  Remove from heat and strain into a bowl set over ice to chill or just refrigerate several hours or overnight until cold.

Combine peach purée and cream then transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.

Serving Suggestion:

Does anyone really need a serving suggestion for ice cream?  Well, if you do, here's one.  Grab a spoon and dig in!

Variation:

You can use fresh strawberries or raspberries instead.