I made homemade peach jam, but store bought works well, or you can substitute honey.
I also added 1 teaspoon of the Burlap and Barrel Tomato Powder to my peach puree, and WOW - the taste is beyond amazing!
Makes about 1 quart
¾ cup peach jam
2 peaches pitted and finely chopped
2 cups heavy cream
1 cup whole milk
2 large eggs
In a food processor, puree peach jam and peaches. (If you like a chunkier ice cream, skip this step).
In a saucepan, combine the cream and milk and bring to a boil.
Meanwhile, in a bowl, whisk together eggs.
Add the hot cream mixture to the eggs in a slow, steady stream.
Return the pot to the stove and cook over medium-low heat, (dont let this boil or it will curdle), stirring constantly, until the mixture becomes slightly thick, about 5 minutes.
Remove from heat and stir in the peach puree; chill until cold.
Freeze in an ice cream machine. This is a fun ice cream maker where you toss it back and forth - great for kids and families!