Fresh peach ice cream recipe

2 c Ripe peaches; finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
Note: Small peaches because have more flavor and less water than the larger ones. Combine the peaches, 1/2
cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to
the refrigerator.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at
a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and
whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following
manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then
continue freezing until the ice cream is ready. Makes 1 generous quart.