Peach Melba Ice Cream

• 3 large sweet peaches, peeled and pitted (1 1/4 lb)
• 1/4 peach nectar
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 2 tablespoons flour
• 1 cup milk
• 1 cup whipping cream
• 1 cup raspberries
• Mix Ins
• 1 cup chopped peach
• 1 cup raspberries
• 1/2 cup raspberry spreadable fruit (warmed or mixed with 2 tbsp water to thin)

1. Puree peaches and raspberries with nectar, lemon juice, and salt; set aside.
2. Beat sugar and eggs till smooth; set aside.
3. Simmer milk in medium saucepan.
4. Slowly beat hot milk into egg mixture.
5. Put this mixture back into saucepan over low heat stirring constantly until slightly thickened.
6. Strain if any lumps.
7. Coll slightly then mix in cream and puree.
8. Chill, overnight if needed.
9. Stir.
10. Freeze in ice cream machine.
11. Fold in peaches and berries.
12. Swirl in fruit spread.
13. DO NOT OVERMIX--should see streaks.
14. Freeze in freezer until firm.

sweet peaches, nectar, lemon juice, salt, sugar, eggs, flour, milk, whipping cream, raspberries, mix ins, peach, raspberries, water

Taken from www.food.com/recipe/peach-melba-ice-cream-34799 (may not work)