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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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