Brandied Peach Ice Cream

1. 1

   Place the sliced peaches in a blender with the lemon juice and salt. Puree and then set aside.

2. 2

   In a medium bowl, beat the sugar into the eggs until they are thick and pale yellow. Beat in the flour and set aside.

3. 3

   Bring the milk to a low simmer in a medium heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. Cook until custard thickens slightly. Do not overcook or let it come to a boil as the eggs will scramble. Remove from the heat and pour hot custard through a strainer into a large, clean bowl.

4. 4

   Once the custard has cooled slightly, add the peach puree and heavy cream. Cover and chill until cold. I prefer to let mine sit overnight.

5. 5

   When ready to make the ice cream, stir the peach brandy into the custard mixture and place in your ice cream maker, freezing according the manufacturer's directions. Note: This recipe makes about 1.5 quarts. It will require that you make it in two batches if you have a smaller ice cream maker.

6. 6

   This is best served fresh from the ice cream maker, but you can freeze it to serve later. Soften before serving.

* Per serving · 4 servings · Values may vary.

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