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Peach Ice Cream

Reviewed: May 6, 2012
This recipe is unbelievable. I used small white flesh peaches from Fredericksburg (which took an hour to peel). I peeled them and cut them over a bowl, to catch the juices. When I halved the recipe (to make 1 batch in a normal ice cream machine), I needed just over 2 cups of the peach/juice mixture to get the right peach flavor. As others have suggested, I did use slightly less sugar. The other thing I did differently was temper the eggs to kill off any potential bacteria (since I have a one year old and am pregnant). Fresh farm eggs wold be safe, but I don't trust the ones from the grocery store. To do this, I mixed all of the ingredients EXCEPT the peaches in a sauce pan on the stove top and cooked JUST until the mixture reached 170f. Doing this (cooking, cooling, and peeling tiny peaches) took a really long time, but it was SO worth it. I don't know what peach recipe I used last time, but it was nothing compared to this. Yum.
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