Directions

• Place peaches and water in a large skillet; cook, uncovered, over
• medium heat until tender. Place in a food processor; cover and
• process until blended. Set aside.
• In a small saucepan, heat milk to 175°; stir in sugar until
• dissolved. Whisk a small amount of the hot mixture into egg yolks.
• Return all to the pan, whisking constantly. Cook and stir over low
• heat until mixture is slightly thickened. Remove from the heat. Cool
• quickly by placing pan in a bowl of ice water; stir for 2 minutes.
• Stir in the cream, peaches and liqueur if desired. Press waxed paper
• onto surface of custard. Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two-thirds full; freeze according
• to the manufacturer’s directions. Transfer to a freezer container;
• freeze for 2-4 hours before serving. Yield: 1 quart.