Fresh Peach Ice Cream

2 cups finely chopped, small ripe peaches (Small peaches are better for taste and low water content.)
1 1/4 cups sugar
Juice of 1/2 a lemon
2 large eggs
1 cup Longmont Dairy milk
2 cups Longmont Dairy whipping cream

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy (1-2 minutes). Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended (1 minute). Transfer to saucepan and pour in the milk . Heat over low to medium heat, stirring constantly, until mixture thickens and bubbles for 1 minute (or to 160ºF).

Pour milk mixture into ice cream maker container. Add cream and blend. Chill for at least 2 hours. Just before freezing, add peach juice and blend. Freeze ice cream following manufacturer’s instruction. After the ice cream stiffens (but just before it is done) add the chopped peaches. Continue freezing until ice cream is ready. Makes just over 1 quart.

(Adapted from recipesource.com)