6 cups ripe peaches, peeled and puréed
6 eggs, lightly beaten
2-1/2 c. sugar
2 T. all-purpose flour
1 T. vanilla extract
1/8 t. salt
4 c. whole milk
3 c. heavy cream
In a blender, purée 6 c. of the peaches. In a separate large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.
In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Slowly add the bowl of the egg mixture. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat and add the puréed peaches. Stir well. Refrigerate overnight.
Pour into a large ice cream maker and follow the directions for your machine. If you like fruit chunks, instead of puréeing all the peaches, only do half and add 3 cups of chopped peaches about 15 minutes before the cycle is done.
Approximate Cost: $6.49