WHITE PEACH ICE CREAM

7 large ripe white peaches, finely chopped
1 1/2 cups sugar
3 tablespoons lime juice
2 cups half-and-half
4 egg yolks
2 cups whipping cream
1 teaspoon almond extract

Combine peaches with sugar and lime juice. Refrigerate for 1 1/2 to 2 hours, stirring once or twice to dissolve sugar and bring out peach juices.

Heat half-and-half with egg yolks in saucepan over medium heat, stirring often with wire whisk until thick and nearly boiling. Chill.

Combine half the peaches, half the chilled half-and-half mixture, half the cream and all of the almond extract in a blender. Process until blended. Repeat with remaining peaches, chilled half-and-half mixture and cream.

Pour mixture into the canister of a 4-quart ice cream maker. Refrigerate until ready to churn. Churn/freeze according to manufacturer's directions.

Makes 3 to 3 1/2 quarts
Source: Just Like a Day in France by Georgeanne Brennan for the California Tree Fruit Agreement