YUM-O

My family has a peach ice cream recipe that we've been making for years. And I mean to tell you, it is OUT. OF. THIS. WORLD!!! The best I've ever had, truly. Brian and I had our neighbors over for a lil cookout the other night and Brian decided he wanted to make some homemade peach ice cream so I gave him our family recipe, "June's Peach Ice Cream." It was his first attempt ever, and he did such a good job. It turned out perfect! (I only ate a tiny bit because I'm on dessert hiatus, but that little bit was heavenly).

Since nobody likes a recipe snob I figured I shouldn't keep this family jewel a secret. It's a lot of work, but well worth the trouble. Trust me.

JUNE'S PEACH ICE CREAM

1 pint half & half

1/2 pint heavy cream

2 cups sugar

1 can evaporated milk

4 eggs

1/4 teaspoon salt

1 tablespoon vanilla

1 quart peach puree (fresh peaches, peeled and pureed in blender)

Ice cream salt

Scald cream and half & half. Turn down to low heat/simmer. Beat eggs and mix with the sugar. Add this sugar-egg mixture gradually to the cream mixture, beating with a whisk as you do so. Add salt and cook on low or medium-low heat until thick (about 25 minutes), stirring constantly. DO NOT BOIL. DO NOT HURRY THE COOKING. When mixture coats silver spoon, remove from heat and add vanilla. Cool. When thoroughly cool, add peach puree and stir. Put in ice cream churn (hopefully you have an electric one that does all the work for you!). Use 4 parts ice to 1 part ice cream salt. You'll probably have to churn it for roughly 20 minutes.

When you first make it, it's so smooth, like soft serve. It's CRAZY GOOD!!! Enjoy!!!