Peach Ice Cream - cooking recipe

Ingredients

6 to 8 large peaches, peeled and sliced (about 7 c.)
3 c. milk, divided
2 large eggs, lightly beaten
1 (12 oz.) can evaporated milk
2 1/2 c. sugar
1 (12 oz.) can peach nectar

Preparation

Combine half of peaches and 1/4 cup milk in container of an electric blender.
Process until smooth.
Transfer to a medium bowl and repeat procedure with remaining peaches and 1/4 cup milk. Set aside.
Combine remaining 2 1/2 cups milk and next 3 ingredients in a heavy saucepan.
Cook over medium heat for 8 minutes, stirring occasionally.
Remove from heat and stir in peach mixture and nectar.
Pour mixture into freezer container of a 4-quart hand turned or electric freezer.
Freeze mixture according to manufacturer's instructions.
Pack freezer with additional ice and rock salt.
Let stand 1 hour before serving. Yields 1 gallon.