Peach Ice Cream

Yields about 1 quart

Ingredients

1 cup heavy cream

1 cup whole milk

¾ cup sugar, divided

4 egg yolks

½ teaspoon salt

½ teaspoon vanilla extract

6 ripe yellow peaches

pinch of cinnamon

1 teaspoon lemon juice

Directions

1. Pour the heavy cream and milk into a saucepan and heat until it just begins to simmer.
2. Whisk together the egg yolks and ½ cup sugar. Slowly pour the hot cream into the eggs, whisking constantly.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly. Cook until until the custard thickens and coats the back of a wooden spoon.
4. Take the saucepan off the heat and stir in the vanilla extract. Let it cool completely, then refrigerate for several hours or overnight.
5. Peel the peaches and cut them into small cubes.
6. Place the peaches in a pot over low heat. Add 2 tablespoons of sugar, the cinnamon, and the lemon juice.
7. Cook for 5 - 10 minutes, or until the peaches have released their juices. Taste, and add more sugar if needed. Let cool completely, then refrigerate for several hours.
8. Stir in the peach mixture to the custard. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
9. Freeze the ice cream for several hours, until it is firmer.