1 1/4 Pounds Peaches (Approximately 8)
4 Tbsp Fresh Lemon Juice
1 1/2 Cups Heavy Cream
1 1/2 Cups Milk
3/4 Cup, 2 Tbsp Sugar
3 Egg Yolks
1. Peel and pit the peaches, reserving the peel and pits. Puree the pulp with lemon juice. You should have 2 cups of puree. Refridgerate.
2. Place the reserved peels and pits in a saucepan with the cream and milk. Simmer coered over low heat for 20 minutes. Do not boil. The mixture may look slightly separated due to the acid in the fruit. Add the sugar and stir to dissolve.
3. Place egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of the spoon, about 8 minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a clean bowl and cool thoroughly.
4. Combine the custard mixture with the peach puree. Pour into the bowl of the Ice Cream Maker and freeze 25 minutes.