Peach-Almond Ice Cream

• 2 1/4 c. milk
• 1 1/4 c. sugar
• 5 egg yolks
• 1/2 c. Amaretto or other almond flavored liqueur
• 7 1/2 c. fresh peach slices (about 4 lb.)
• 1 Tbsp. lemon juice
• 1/4 c. sugar
• 2 c. whipping cream

1. Heat milk in a 3-quart saucepan over low heat.
2. Combine 1 1/4 cups sugar and egg yolks; beat well.
3. Stir about 1/4 of hot milk into yolk mixture.
4. Return to remaining hot milk; stir well.
5. Stir in Amaretto; cook over low heat about 10 minutes, stirring constantly, or until mixture is no longer frothy and begins to curdle.
6. Remove from heat; cover and chill at least 2 hours. Place half of peach slices in container of an electric blender; blend until pureed.
7. Pour into a large mixing bowl.
8. Repeat with remaining peach slices; stir in lemon juice and 1/4 cup sugar. Add chilled custard and whipping cream; beat at low speed of an electric mixer until smooth.
9. Pour into freezer can of a 5-quart hand-turned or electric freezer.
10. Freeze according to manufacturer's instructions.
11. Let ripen about 1 hour.
12. Yields about 1 gallon.

milk, sugar, egg yolks, liqueur, lemon juice, sugar, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519245 (may not work)