Preparation:
Mash peaches. Stir 1/2 cup sugar into peaches. Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature.Stir whipping cream and vanilla into milk mixture. Add peach mixture. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bea |
