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Peach or Apricot Custard Ice Cream

2 1/2 c. milk
3/4 c. sugar
3 egg yolks
1 1/2 c. whipped cream
1 tsp. vanilla extract
1 tsp. almond extract
2 c. peach puree (about 6 or 7 very ripe peaches or nectarine puree or a combination of the two)

Beat milk, sugar and egg yolks lightly together in the top of a double boiler. If freezing ice cream in a hand- cranked or electric dasher freezer, add whipping cream to
custard mixture; if freezing in the refrigerator, freeze, see below. Cook over simmering, not boiling water until custard is thick and smooth. Remove from heat and let cool. Stir in extracts. Pour mixture into freezer container and pack outside bucket with 3 parts ice and 1 part rock salt.

Begin freezing. When ice cream is thickened, but not frozen, add peach or nectarine puree. Continue freezing until ice cream is hard (follow the instructions that came with your freezer). To freeze in the refrigerator freezer, set temperature control at
lowest point. Prepare custard as before, but add whipping cream, beaten until it is about to form soft peaks, to cooled, adding vanilla and almond extract.

Add peach puree last. Pour into ice-cube trays, or flat pans. When ice crystals form around edges of freezing pan, turn ice cream into a large bowl
or pan and freeze until firm.
Makes approximately 2 quarts.


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