Peach or Apricot Ice Cream

• 3 pounds peaches or apricots, pitted and diced (no need to peel them)
• 1/2 cup sugar
• 1/2 cup buttermilk
• A few drops of almond extract (optional)
• 2 cups heavy cream
• 23 cup sugar
• 18 teaspoon fine sea salt
• 6 large egg yolks

1. In a saucepan over medium heat, combine fruit with 1/2 cup sugar.
2. Simmer gently until fruit is tender, about 10 minutes.
3. Puree in a food processor or blender.

peaches, sugar, buttermilk, almond, heavy cream, sugar, salt, egg yolks

Taken from cooking.nytimes.com/recipes/1016621 (may not work)