Title: Summertime Peach Ice Cream - Hsc
Categories: Dessert Icecream Peach
Yield: 1 Gallon

1	c	Light cream -OR- 1/2 cup Milk & 1/2 cup heavy or whipping cr
1 1/2	c	Milk
1 1/2	c	Sugar
4	lg	Egg yolks
8		Very ripe large peaches Avoid canned if possible
2	ts	Fresh lemon juice; or more to taste
1/4	ts	Salt
2	c	Heavy or whipping cream; chilled

Combine the light cream and the milk in a saucepan, and scald. Do not allow it to boil. Set aside. Add 3/4 cup of the sugar to the egg yolks, and mix thoroughly with a whisk or an electric mixer. Add the scalded cream and milk to the egg yolk mixture, stir well, and transfer to the top of a double boiler. Cook over simmering water until the custard lightly coats a wooden spoon, 5 minutes. Remove from the heat at once, pour into a cool bowl, cover with plastic wrap, and refrigerate until the custard is cold, 35 minutes. While the custard is cooling, peel and mash the peaches, leaving some lumps. You should have 4 cups. Add the lemon juice, remaining sugar, and salt. Mix. Refrigerate, covered, one hour. When you are ready to make the ice cream, add the cream to the custard mixture and mix thoroughly. Freeze in an ice-cream freezer following manufacturer's directions until the custard has turned to a soft ice cream. Stop turning, remove the cover of the container, then add the peaches. Mix them in with a long-handled spoon, and continue to freeze. Makes about one gallon.

The custard mixture and the peaches must be cold when freezing the ice cream; otherwise the heavy cream will turn into buttery lumps.

_Heritage of Southern Cooking_ Camille Glenn, 1986. Workman Publishing. ISBN 0-89480-132-5. Typos by Jeff Pruett.

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