Tossing the peaches in lemon juice brightens their flavor.

　　

Ingredients

Makes about 2 quarts to serve 16

　　2 pounds ripe peaches

　　1 tablespoon lemon juice

　　3/4 cup sugar

　　1 cup milk and 3 cups heavy cream

　　1 tablespoon pure vanilla extract

　　4 large egg yolks

　　

Step 1

1. Peel, pit and slice peaches, reserving peels and pits. Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.

　　

Step 2

2. In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes. Do not boil. Remove from heat.

　　

Step 3

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

　　

Step 4

4. Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth. 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). The mixture should never boil.

　　

Step 5

5. Cool to room temperature and then strain into a bowl.

　　

Step 6

6. Puree the reserved peaches in a food processor until smooth. Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer's instructions.

　　

Nutrition Per Serving

Per 1/2 cup: 240 calories

　　16g carbohydrates

　　2g protein

　　18g fat

　　115mg cholesterol.

　　#### Nutritional analysis provided by Self