2
cups finely chopped, small ripe peaches (Small peaches
are better for taste and low water content.)
1 1/4 cups sugar
Juice of 1/2 a lemon
2 large eggs
1 cup Longmont Dairy milk
2 cups Longmont Dairy whipping
cream
Combine
the peaches, 1/2 cup of the sugar, and the lemon juice
in a bowl. Cover and refrigerate for 2 hours, stirring
the mixture every 30 minutes. Remove the peaches from
the refrigerator and drain the juice into another bowl.
Return the peaches to the refrigerator. Whisk the eggs
in a mixing bowl until light and fluffy (1-2 minutes).
Whisk in the remaining 3/4 cup sugar, a little at a
time, then continue whisking until completely blended (1
minute). Transfer to saucepan and pour in the milk .
Heat over low to medium heat, stirring constantly, until
mixture thickens and bubbles for 1 minute ( or to 160ºF).
Pour
milk mixture into ice cream maker container.
Add cream and blend.
Chill for at least 2 hours.
Just before freezing, add peach juice and blend.
Freeze ice cream following manufacturer’s instruction.
After the ice cream stiffens (but just before it
is done) add the chopped peaches.
Continue freezing until ice cream is ready. Makes just over 1 quart. (Adapted from recipesource.com.)
