Honey Peach Ice Cream

By xerigardener (Mom)

Combine 3 cups peaches and 1 cup sugar and age for 24 hours. The sugar will be partially absorbed by the peach slices so they will not freeze as hard in the ice cream. Once aged puree 2 cups and leave the other 1 cup diced into thumbnail or smaller sized bits.

Cook 1/2 cup honey with 2 tablespoons flour, 1/2 teaspoon salt, 1 cup milk, and three beaten eggs. Once the mixture becomes thick (no, pretty thick about 12 minutes at altitude) show eggs are cooked add 1 cup cream and chill in the refrigerator. Once cooled down pour it into your ice cream freezer Process until thick and add reserved fruit chucks. Mix and either server immediately for very soft ice cream or age in the freezer for 2 hours for harder (but still not rock hard) ice cream.

Makes aprox. 2 quarts.

(Note: Homemade ice cream is looking increasingly unlikely to happen this Saturday. There will be ice cream, but I cannot make any myself.)