Honey Peach Ice Cream

I've been dreaming about it - FANTASIZING about it - for months. I reminisced about Texas peaches, and how Hali and I bought some from a roadside stand. It was heaven on earth. If I could live my life in Texas, eating peaches and making ice cream, it would be a thoroughly fulfilling life. Well....at least if Kevin was there, eating everything with me.

The peaches weren't from Texas, but the ice cream was still delicious. Ahhhh.....who says the way to a woman's heart isn't through her stomach?

Honey Peach Ice Cream

4 large ripe peaches, peeled and coarsely chopped

1/4 C honey

1 C whole milk

1 C cream

3 large egg yolks

1/2 C sugar

2 t vanilla

Put 2 peaches in a small saucepan with the honey. Bring to a boil, then lower the heat, cover and cook, stirring occasionally, until the peaches are soft but not mushy (10 minutes.) Blend with a hand blender then set the puree aside while you make the custard.

Bring the milk and cream to a boil in a medium heavy-bottomed saucepan. In a medium bowl whisk the egg yolks and sugar until well blended and slightly thickened. While whisking, stir 1/3 of the hot milk which will temper the eggs so they don't curdle. Continue whisking and pour in the rest of the milk mixture.

Put the milk/cream/egg mixture into a pan over medium heat until the custard thickens and coats the back of a spoon. If you run your finger down the bowl of the spoon, the custard should not run into the track. It should reach 170 degrees, but not go over 180 degrees.

Remove from pan and pour into a 2 quart glass measuring cup. Stir in vanilla and peach puree. Refrigerate until chilled then churn into ice cream according to your ice cream freezer's directions.

Finely dice the remaining 2 peaches. Just before the ice cream is thickened, add the peaches and churn to blend. Remove from the ice cream freezer and pack into a bowl. Freeze for 2 hours until it is firm enough to scoop.