Peach Ice Cream

Is this best made with fresh peaches?  Yes.  Is it a slice of heaven on a cold winter day when made with home canned peaches?  Absolutely.  With projected temperatures in the low sixties this weekend, I might be inspired to make ice cream for the December heat wave.

4 Large Eggs
1 Cup Sugar
1/2 Tsp Salt
4 Cups Whole Milk
28 Ounces Sweetened Condensed Milk
4 Cups Diced Peaches
If using fresh peaches an additional 1/4 cup sugar will be needed.

In a large saucepan, whisk together eggs, sugar and salt until well blended.  Stir in milk.  Put over low heat and cook until mixture is just thick enough to coat a spoon and thermometer reads at least 160 degrees, stirring constantly.  DO NOT BOIL.  Remove from heat immediately and transfer to a bowl that is sitting in an ice bath.  Stir gently for 2 minutes, add sweetened condensed milk and stir to combined.  Cover with plastic wrap - pushing wrap into the top of the custard.  Refrigerate overnight.

30 minutes before freezing, prepare peaches by mashing (add sugar if fresh peaches, no sugar if canned). Combine custard and peaches.  Fill ice cream cylinder 2/3 full of custard mixture and freeze according to manufacturers' directions, refrigerating remaining mixture until ready to freeze.  Transfer frozen ice cream to a container that allows about an inch of headspace for expansion.  Press plastic wrap into top of ice cream and put into freezer for 2 to 3 hours to firm.

Repeat with remaining custard.