Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Unpeeled peaches 1 c Milk
- (you will need 2 cups of 1 c Whipping cream
- puree) 3/4 c Sugar
1/4 c Fresh lemon juice 2 Egg yolks

Blanch peaches in large pot of boiling water 1 minute; peel. Puree
peach pulp with lemon juice in processor or blender; you should have
2 cups. Refrigerate until ready to use.

Combine milk and cream in heavy medium saucepan and simmer 20 minutes,
stirring frequently; do not boil. Add sugar and stir until dissolved.

Whisk yolks to blend in bowl. Gradually whisk in 1 cup milk mixture.
Pour back into sauce pan and whisk over medium-low heat until mixture
thickens enough to coat back of spoon; do not boil. Strain custard
and cool.

Blend custard and peach puree. Chill overnight if possible. Transfer
to ice cream maker and process according to manufacturer's
instructions. Transfer to airtight container and freeze until ready
to serve. If frozen solid, let soften slightly in refrigerator.
Submitted By ROBB DABBS On 04-08-95

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