Peach Ice Cream

Place the chopped peaches in a bowl, and drizzle the lemon juice over them. Set them aside. In a small saucepan, stir the milk and sugar over medium heat until the mixture is hot and the sugar has dissolved. 

Pour the heavy cream into a medium-sized bowl and set it aside. 

In another bowl, beat the egg yolks with a fork until they thicken a bit and look pale yellow. While whisking, slowly add about a cup or so of the milk-sugar mixture to the egg yolks – incorporating the hot milk slowly into the yolks ensures that they won’t cook when they hit the saucepan. Pour the milk-sugar-egg mixture back into the saucepan with the remaining milk-sugar mixture. Cook, stirring slowly and continuously with a wooden spoon, over medium heat until you have a thick custard. If you want to use a thermometer to be sure the custard is ready, it should register between 165 and 170 degrees. Otherwise, just watch for the custard to thicken enough to coat the back of a spoon. Pour the custard into the bowl with the heavy cream, and stir it all together.

Stir in the peaches and their juice. Chill the mixture (it doesn’t have to be freezing), then pour it into your ice cream maker. Follow the directions for the machine, or just turn it “On” for 30 minutes or so, until your ice cream looks like soft serve ice cream. If you have some discipline, transfer the ice cream to an airtight container and stash it in the freezer for a couple of hours to harden. Otherwise, grab a spoon.