Peachy Keen Ice Cream

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   1.

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   Peel, pit and slice peaches, reserving peels and pits.

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   Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.

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   2.

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   In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes.

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   Do not boil.

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   Remove from heat.

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   3.

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   Place yolks in a bowl and, whisking constantly, pour in 1 cup of the hot-milk mixture; continue whisking until smooth.

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    4.

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    Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth.

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    Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon (6 to 8 minutes).

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    The mixture should never boil.

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    5.

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    Cool to room temperature and then strain into a bowl.

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    6.

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    Puree the reserved peaches in a food processor until smooth.

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    Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

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