Peach Ice Cream - cooking recipe

Ingredients

4 c. milk
2 1/2 c. sugar
1/4 tsp. salt
4 eggs, beaten
5 c. heavy cream
2 c. pureed peaches
1 Tbsp. vanilla

Preparation

In heavy saucepan, heat milk over low until hot (not boiling). Stir in sugar and salt until dissolved.
Gradually stir in a quarter of the hot mixture into eggs, mixing constantly.
Return all to the saucepan, stirring constantly.
Continue to cook and stir for 10 to 12 minutes or until mixture coats the back of a metal spoon.
Remove from heat (cool).
Chill for at least 2 hours or overnight.
In a large bowl, combine the cream, fruit and vanilla.
Add the chilled milk mixture, stirring well.
Pour into a chilled freezer can of a 1-gallon freezer.
Yield:
3 quarts.