Brandied Peach Ice Cream

Place the sliced peaches in a blender with the lemon juice and salt. Puree and then set aside.

In a medium bowl, beat the sugar into the eggs until they are thick and pale yellow. Beat in the flour and set aside.

Bring the milk to a low simmer in a medium heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. Cook until custard thickens slightly. Do not overcook or let it come to a boil as the eggs will scramble. Remove from the heat and pour hot custard through a strainer into a large, clean bowl.

Once the custard has cooled slightly, add the peach puree and heavy cream. Cover and chill until cold. I prefer to let mine sit overnight.

When ready to make the ice cream, stir the peach brandy into the custard mixture and place in your ice cream maker, freezing according the manufacturer’s directions. Note: This recipe makes about 1.5 quarts. It will require that you make it in two batches if you have a smaller ice cream maker.

This is best served fresh from the ice cream maker, but you can freeze it to serve later. Soften before serving.