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Peach-Cinnamon Ice Cream

Ingredients

  • 4 cups peeled, diced fresh peaches (about 3 pounds)
  • 1 cup peach nectar
  • 1/2 cup sugar
  • 3 egg yolks
  • 4 cups milk
  • 1 cup half-and-half
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • Garnish: sliced fresh peaches

Directions

  1. Combine first 3 ingredients in a medium bowl.
  2. Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
  3. Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
  4. Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
  5. Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer’s instructions. (Instructions and times will vary.) Garnish, if desired.
  6. Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.
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