Ingredients:
4 Quarts
2 cups milk
1/2 cup whipping cream
1 1/2 cups sugar
4 large egg yolks
8 very ripe large peaches
2 tsp lemon juice
1/4 tsp salt
2 cups whipping cream

6 Quarts
3 C Milk
3/4 C Whipping Cream
2 1/4 C Sugar
6 Large Egg Yolks
12 Very Ripe Large Peaches
3 tsp Lemon Juice
3/8 Tsp Salt
3 C Whipping Cream

Directions:
4 Quart

  • Combine 2 cups milk and 1/2 cup whipping cream heavy cream in a sauce pan and scald. Do not allow to boil.
  • Set aside.
  • Add 2/3 cup + 1 Tbl + 1 tsp to the egg yolks and whisk.
  • Add the scalded milk & cream to the egg yolk mixture and stir well.
  • Transfer to the top of a double boiler.
  • Cook over simmering water until the custard lightly coats a wooden spoon, about 5 minutes.
  • Remove from the heat at once.
  • Pour until a cool bowl, cover with plastic wrap and refrigerate until the custard is cold.
  • While the custard is cooling, peel and mash the peaches, leaving some lumps. You should have about 6 cups.
  • Add the lemon juice, 2/3 cup + 1 Tbl + 1 tsp, and salt.
  • Mix, refrigerate covered until cold.
  • When ready to freeze ice cream, add the cream to the custard and mix thoroughly. Peach and custard must be cold.
  • Freeze in an ice cream freezer following manufacturer’s Directions: until the custard has turned to a soft ice cream.
  • Stop and add the peaches.
  • Complete freezing the ice cream. 

6 Quart

  • Combine 3 cups of milk and 3/4 cups heavy cream in a sauce pan and scald. Do not allow to boil.
  • Set aside.
  • Add 1 C + 2 T sugar to the egg yolks and whisk.
  • Add the scalded milk & cream to the egg yolk mixture and stir well.
  • Transfer to the top of a double boiler.
  • Cook over simmering water until the custard lightly coats a wooden spoon, about 5 minutes.
  • Remove from the heat at once.
  • Pour until a cool bowl, cover with plastic wrap and refrigerate until the custard is cold.
  • While the custard is cooling, peel and mash the peaches, leaving some lumps. You should have about 6 cups.
  • Add the lemon juice, 1 C + 2 T cups of sugar, and salt.
  • Mix, refrigerate covered until cold.
  • When ready to freeze ice cream, add the cream to the custard and mix thoroughly. Peach and custard must be cold.
  • Freeze in an ice cream freezer following manufacturer’s Directions: until the custard has turned to a soft ice cream.
  • Stop and add the peaches.
  • Complete freezing the ice cream.