Recipe - Robbs Alabama Peach Ice Cream

1 One fourth pound Unpeeled peaches
(you will need 2 cups of
puree)
One fourth cup Fresh lemon juice
1 cup Milk
1 cup Whipping cream
Three fourths cup Sugar
2 Egg yolks

Blanch peaches in large pot of boiling water 1 minute; peel. Puree peach
pulp with lemon juice in processor or blender; you should have 2 cups.
Refrigerate until ready to use.

Combine milk and cream in heavy medium saucepan and simmer 20 minutes,
stirring frequently; do not boil. Add sugar and stir until dissolved.

Whisk yolks to blend in bowl. Gradually whisk in 1 cup milk mixture. Pour
back into sauce pan and whisk over mediumlow heat until mixture thickens
enough to coat back of spoon; do not boil. Strain custard and cool.

Blend custard and peach puree. Chill overnight if possible. Transfer to
ice cream maker and process according to manufacturer's instructions.
Transfer to airtight container and freeze until ready to serve. If frozen
solid, let soften slightly in refrigerator.