Peach Ice Cream

Peach Ice Cream

4 cups peeled and chopped fresh peaches, 6 to 8
2 cups sugar, divided
2 tablespoons flour
1/2 teaspoon salt
3 eggs, beaten
1 cup heavy cream
2 teaspoons vanilla
1 teaspoon almond extract
1 quart whole milk

Combine the chopped peaches with 1 cup of the sugar. Let sit at room temperature for several hours until the peaches have rendered a good amount of liquid and have softened.
Mash or puree the peaches using a potato masher or blender; set aside.

Over low to medium heat, cook the remaining sugar, flour, salt, and beaten eggs. Cook very slowly, stirring, until mixture begins to thicken slightly, about 20 to 25 minutes.

Pour into a large bowl and allow to cool to room temperature.
When cool, add the whipping cream, vanilla and almond extracts. Whisk together to lighten the egg mixture.

Stir in the milk and pureed or mashed peaches.
Place in refrigerator until thoroughly chilled, several hours or overnight.

Pour into ice cream freezer and freeze according to manufacturer's instructions.