Peach-Cinnamon Ice Cream

• 4 cups peeled diced fresh peaches (about 3 lb.)
• 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

1. Combine the first 3 ingredients in a 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.
5. Cover and chill 4 hours.
6. Pour mixture into freezer container of a 6-quart electric ice cream maker.
7. Freeze according to manufacturer's instructions.
8. Can eat immediately (soft serve) or transfer to freezer container and freeze until desired firmness.

peaches, nectar, sugar, egg yolks, milk, lemon juice, ground cinnamon

Taken from www.food.com/recipe/peach-cinnamon-ice-cream-485282 (may not work)