First out of the gate on our race to do as many things as we can with fresh peaches is Peach Ice Cream.
- 4 Cups milk
- 2 1/2 Cups sugar
- 1/4 tsp salt
- 4 eggs beaten
- 5 Cups heavy cream
- 3 Cups peaches cut up
1. A day ahead: Make a custard by heating milk in heavy saucepan until hot but not boiling. Stir in sugar and salt. Take out 1/4 of this mixture and stir it slowly into the beaten eggs to warm them up. Return egg mixture into saucepan. Stir constantly. Cook and stir until mixture thickens enough to coat the back of a spoon. Chill overnight.
2. To freeze: Puree the peaches. Add puree, custard and cream to ice cream maker and process according to the manufacturer's instructions.