Fresh Peach Ice Cream

Note: Both the ice cream base and the peaches, as well as the finished ice cream, need several hours of refrigeration so plan ahead. You can also freeze your ice cream canister and beater ahead of time, if desired.

Pour the heavy cream and milk into a saucepan and heat until it just begins to simmer.

In a medium-sized heat safe bowl whisk together the egg yolks, salt and ½ cup of the sugar. Slowly pour the hot cream into the eggs, whisking constantly.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly. Cook until until the custard thickens and coats the back of a wooden spoon.

Take the saucepan off the heat and stir in the vanilla extract. Let it cool completely, then refrigerate for several hours or overnight.

Peel the peaches, remove the pits and cut them into small cubes.

Place the peaches in a pot over low heat. Add 2 tablespoons of sugar, the cinnamon, and the lemon juice. Cook for 5-10 minutes, or until the peaches have released their juices. Taste, and add more sugar if needed. Remove from heat. Let it cool completely, then refrigerate for several hours.

Stir the peach mixture into the custard. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Then put it into a freezer-safe airtight container. Freeze the ice cream for several hours, until it firms up.

Recipe yields about 1 quart of ice cream.