Peach-Cinnamon Ice Cream

1. 1

   Combine the first 3 ingredients in a bowl.

2. 2

   Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.

3. 3

   Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon; do not boil.

4. 4

   Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon.

5. 5

   Cover and chill 4 hours.

6. 6

   Pour mixture into freezer container of a 6-quart electric ice cream maker.

7. 7

   Freeze according to manufacturer's instructions.

8. 8

   Can eat immediately (soft serve) or transfer to freezer container and freeze until desired firmness.

* Per serving · 4 servings · Values may vary.

No additional tips available.