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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Ice, Cream 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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