Peach-Cinnamon Ice Cream - cooking recipe

Ingredients

4 cups peeled diced fresh peaches (about 3 lb.)
1 cup peach nectar
1/2 cup sugar
3 egg yolks
4 cups milk
1 cup half-and-half
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon

Preparation

Combine the first 3 ingredients in a bowl.
Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon; do not boil.
Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon.
Cover and chill 4 hours.
Pour mixture into freezer container of a 6-quart electric ice cream maker.
Freeze according to manufacturer's instructions.
Can eat immediately (soft serve) or transfer to freezer container and freeze until desired firmness.