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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

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.


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