OK so I am a little late for National Peach Ice Cream day. Yesterday went a little to quickly. Anyway here is my peach ice cream recipe. I had to use white flesh peaches since they were much more ripe than the yellow flesh ones.
3 large eggs
2 tablespoons all purpose flour
1 1/2 cups sugar
2 cups whole milk
2 cups peaches, peeled and chopped
1 tablespoon lemon juice
1 1/2 cups heavy cream
1/2 teaspoon vanilla
In a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs. Strain through a fine mesh sieve into a clean bowl.
In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture and chill, covered, until cold, at least 2 hours
Stir in cream and vanilla.
Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions.
Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping.
Makes 1-1/2 quarts.