Heirloom peach ice cream Recipe

How to make it

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• Prep does not include freezing time
• In a blender, purée 3 cups of the peaches.
• Mash the remaining 3 cups of chopped peaches with a potato masher.
• Set aside.
• In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended.
• Set aside.
• In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam.
• Pour a little of the heated mixture into the egg and sugar mixture, and stir.
• Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan.
• Continue to cook over low heat, stirring constantly, until mixture is thick and smooth.
• Remove from heat, and refrigerate the mixture for several hours or until well chilled.
• Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can.
• Turn on the ice cream freezer or crank it by hand for 5 minutes.
• Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon.
• Put the dasher back in and the top back on, and continue freezing according to the manufacturer's directions.
• Allow ice cream to ripen for at least an hour.
• Makes about 3-1/2 quarts.