PEACH ICE CREAM RECIPE

1 1/2 Cups Whole Milk
1/2 cup sugar
3 eggs
1 tablespoon pure vanilla extract
1 cup whipping cream
2 cups pureed skinned peaches (with additional 2/3 cup sugar)

Beat eggs litely. Beat in sugar slowly, beating an additional 1 minute when all sugar is added.
Heat milk almost to a boil, and add (still hot) to the egg mixture, stirring constantly. Cool.
Add vanilla extract, cream, and peach/sugar puree. Mixed opinions; tasted a bit sour. Might try waiting to add peaches until just before adding to machine.

PEACH version 2

6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered,
until very cold, at least 3 hours or as long as 3 days.
3. Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

PEANUT BUTTER

2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk

Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.