PEACH ICE CREAM

4 cups heavy cream
2 cups milk
3 eggs, at room temperature, lightly beaten
2 cups sugar
5 cups fresh peaches, peeled and mashed well

MAKE A BOILED CUSTARD:
Combine cream and milk in a large, heavy pot, heating over medium heat about 5 minutes. Break eggs into a bowl and pour a little of the hot cream mixture into the eggs, stirring well. Then pour the eggs into the heavy pot, add sugar and cook over low heat, stirring, until mixture is thickened and smooth. Transfer to a bowl, cool and chill for several hours.

WHEN CUSTARD MIXTURE IS COLD:
Add mashed peaches and stir well. Transfer to ice cream freezer can and proceed with freezing method.

Yields 1 gallon
Adapted from source: Texas Cookbook by Mary Faulk Koock