Fresh Peach Ice Cream
Makes 1 gallon
6 cups heavy whipping cream
2 cups half-and-half
2 (12-ounce) cans evaporated milk
2 3/4 cups sugar, divided
1/2 teaspoon salt
8 large egg yolks, lightly beaten
2 teaspoons vanilla extract
4 cups chopped fresh peaches
1. In a large Dutch oven, combine cream, half-and-half, evaporated milk, 2 1/2 cups sugar, and salt. Bring just to a simmer over medium heat; do not boil. Remove from heat.
2. In a medium bowl, combine egg yolks and vanilla. Whisking constantly, slowly pour 2 cups hot cream mixture into yolk mixture. Whisking constantly, slowly pour yolk mixture into remaining hot cream mixture in Dutch oven. Return to medium heat, and cook, stirring constantly, for 15 minutes or until mixture coats the back of a spoon. Remove from heat, and let cool for 10 minutes. Cover, and chill for 4 hours to overnight.
3. In a medium bowl, combine peaches and remaining 1/4 cup sugar. Cover, and refrigerate for at least 1 hour.
4. Combine cream mixture and peach mixture. Pour into the container of an ice-cream freezer. Freeze according to manufacturer's instructions. Ice cream will be soft. For a firmer texture, spoon ice cream into a freezer-safe container, and freeze for up to 1 month.