How to make it

  • To make the Peach sauce:
  • On stove top, over medium-high heat saute the peaches and brown sugar until cooked down and bubbly.
  • Take off heat and pulse in blender. You want a thick puree puree with small bits of peaches.
  • Pour into container and refrigerate.
  • For the Custard:
  • Combine the Milk, 1 cup of sugar, cornstarch and salt
  • Cook on top of the stove over medium-heat until it is hot and beginning to thicken. Do not let it come to a boil.
  • Take it off the heat
  • Beat the eggs
  • Temper the eggs and then add slowly to the milk while whisking
  • Put back on the stove and cook until it thickens
  • Add vanilla and half and half and cook until hot
  • Strain custard through fine sieve to get out any bits of egg that might have cooked
  • Refrigerate until thoroughly chilled
  • To Churn:
  • Put the custard in the ice cream maker and follow their directions.
  • You might have to make a couple of batches
  • At the end, fold in peach puree
  • Freeze for approximately 4 hours

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    " It was excellent "
    trigger ate it and said...
    This sounds delicious five forks and a smile :) YUM
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