The best way to capture the elusive flavor of summertime. It's best to use small peaches because they have more flavor and less water than the larger ones.
2 cups finely chopped ripe peaches, peeled
1 1/4 cups sugar
juice of 1/2 lemon
2 large eggs
2 cups heavy whipping cream
1 cup milk
*Combine the peaches, 1/2 cup sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
*Remove the peaches from the fridge and drain the juice into another bowl. Return the peaches to the fridge.
*Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and combine.
*Transfer the mixture to an ice ceam maker and freeze following manufacturer's instructions.
*After the ice cream stiffens (about 2 minutes before it's "done"), add the peaches, then continue freezing until the ice cream is ready.
*Makes a generous quart
from Ben & Jerry's kitchen