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Brown Sugar Peach Ice Cream
4 lg Peaches*, pureed or minced
1 1/4 c Light brown sugar, divided, firmly packed
1 tb Lemon juice
1 1/2 c Milk
3 Eggs, beaten
1 1/2 c Whipping cream
1 ts Vanilla extract
Into pureed or minced peaches, stir 1/2 cup sugar and lemon juice; set
aside. Combine milk, eggs, and remaining sugar in medium saucepan.
Cook over low heat, stirring constantly, until mixture thickens and
coats spoon (160F), about 15 minutes. Stir in cream and vanilla
extract. Chill. Stir peach mixture into cream mixture; freeze in ice
cream maker according to manufacturer's directions.
Makes about 2 quarts.
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