Desserts Frozen: Peach Icecream 01 by Recipe Cottage

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	Peach Icecream 01

		French Peach Ice Cream 4 cups half and half 2 cups sugar 1/4 cup flour 1/2 tsp. salt 4 eggs 2 to 4 cups milk or half-and-half 1 1/2 to 2 cups pureed ripe peaches (or other fresh fruit), sweetened to taste 2 Tbsp vanilla extract Scald half and half in large, heavy saucepan. Combine sugar, flour and salt in bowl. Beat eggs until light and lemon colored. Add eggs to sugar mixture and stir until well blended. Gradually add some scalded half and half to egg mixture, stirring vigorously. Return mixture to saucepan and cook over medium heat, stirring constantly to avoid scorching, until custard thickens. Cool. If made few hours head of time, refrigerate until time to freeze. Add milk (see note) to chilled custard along with pureed peaches and vanilla. Pour mixture into chilled 1-gallon ice cream freezer canister. Fit dasher into place and freeze according to the directions accompanying your ice cream freezer. Makes about 1 gallon. Note: When fresh fruit is added, you may need less than 4 cups milk or half and half. The ice cream canister should be filled no more than 3/4 full. You may omit fresh fruit to make vanilla ice cream.