Fresh Peach Ice Cream

Ingredients

2 cups Whole milk

2 ripe peaches, peeled, pitted, and chopped (about 1⅓ cups)

Juice of ½ lemon

½ cup Sugar

2 Egg yolks

Directions

In medium saucepan, heat the milk over medium heat until bubbly around the edges. Do NOT boil. Remove from heat and cover to keep hot.

In a blender or food processor, puree the peaches, lemon juice, and ¼ cup sugar until very thick. With the machine running, gradually add the hot milk. Return the mixture to the saucepan.

In a blender or food processor, beat the egg yolks and remaining ¼ cup sugar until very thick.

Add the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon for 6 to 8 minutes, or until mixture thickens and coats the back of the spoon.

Remove from heat and place pan in a bowl of ice water. Stir for 2 minutes to cool the mixture.

Place in a bowl, cover and refrigerate for 2 hours or until thoroughly chilled.

Pour into the freezer canister and freeze as directed.

Variations: Fresh Banana Ice Cream

Use the recipe and directions above substituting 2 ripe bananas, peeled and sliced in place of the peaches.