Ingredients

Makes 1 generous quart

2 cups ripe peaches; finely chopped
1 ¼ cups sugar
½ juice of lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk

 

Method

Combine the peaches, ½ cup of the 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 refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

 

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining ¾ 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 blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.

 

After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.

 

Note: Small peaches have more flavour and less water than the larger ones.