Fresh Peach Ice Cream

• 8 very ripe large Freestone peaches (about 2 cups when broken up)
• Juice of 1/2 lemon
• 1 cup organic cane sugar
• 1/2 teaspoon freshly grated nutmeg
• 2 extra-large eggs
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon pure Vanilla extract (I use Nielsen-Massey)
• 2 cups creamline (whole) milk
• 1 cup heavy cream, well chilled

1. Blanch peaches (about 30 seconds) in a large pot of boiling water. Transfer to a colander to drain. (This will make the skins slip off easily.) Peel and halve the peaches. Remove and discard the pits.
2. In a bowl, crush peaches with your hands until no large clumps remain. Don't puree the fruit! Combine the peaches with 1/2 cup of sugar, nutmeg and lemon juice in a bowl. Cover and refrigerate for about 2 hours, stirring every half hour or so.
3. Remove peaches from refrigerator. Drain the juice into another bowl and save it. Put the peaches back in the fridge.
4. Whisk the eggs in a mixing bowl until they are light and fluffy, then add salt and vanilla. Whisk in the remaining 3/4 cup sugar a little at a time, then whisk the whole mixture for 2 minutes more.
5. Add the milk and cream to the egg mixture and whisk to blend well. Add the peach juice and blend well.
6. Freeze according to the directions with your ice cream freezer. About 2 minutes before the ice cream is done (mixture will be quite stiff) add the peaches. Continue freezing until ice cream is finished. Remove from freezer bowl and allow to season in the freezer for a couple of hours before serving.

peaches, lemon, cane sugar, nutmeg, eggs, salt, vanilla, creamline, heavy cream

Taken from food52.com/recipes/18840-fresh-peach-ice-cream (may not work)