INGREDIENTS-
- 3-4 eggs
- 1-2 cups sugar, divided
- 1/2 teaspoon salt
- 5 cups whole milk
- 2 cups of sweetened condensed milk
- 1-3/4 pounds fresh peaches, peeled and sliced
METHOD-
- In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2-3 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 32 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers' directions. Refrigerate remaining mixture until ready to freeze.
- Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 3-4 hours or until firm. Repeat with remaining ice cream mixture and peaches. And then serve it....
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