Peach-Cinnamon Ice Cream

By EricS52

Madelaine Miller, Columbia, South Carolina, Southern Living

JULY 2005

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

Preparation

Step 1

Combine first 3 ingredients in a medium bowl.

Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.

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.

Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.

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.

Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.