Peach Ice Cream

• 1 cup sugar
• 1 cup milk
• 1 egg, beaten
• 3-1/3 cups heavy whipping cream
• 1/4 cup instant vanilla pudding mix
• 1-1/2 cups finely chopped fresh or frozen peaches, thawed
• 2 teaspoons vanilla extract

1. In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u0b0, stirring constantly. Do not allow to boil. Remove from heat immediately.
2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
3. Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

sugar, milk, egg, heavy whipping cream, instant vanilla pudding mix, peaches, vanilla

Taken from www.tasteofhome.com/recipes/peach-ice-cream/ (may not work)