Category: Ice Cream

• 2 cups half-and-half cream
• 3-1/2 cups sugar
• 3/4 teaspoon salt
• 6 eggs, lightly beaten
• 4 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices

1. In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream

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