Peach-Cinnamon Ice Cream

Southern Living

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 4  cups  peeled diced  fresh peaches (about 3 lb.)
• 1  cup  peach nectar
• 1⁄2 cup sugar
• 3  egg yolks
• 4  cups milk
• 1  cup half-and-half
• 1  teaspoon lemon juice
• 1⁄2 teaspoon ground cinnamon

Directions

1. Combine the first 3 ingredients in a bowl.
2. Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
3. Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon; do not boil.
4. Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon.
5. Cover and chill 4 hours.
6. Pour mixture into freezer container of a 6-quart electric ice cream maker.
7. Freeze according to manufacturer's instructions.
8. Can eat immediately (soft serve) or transfer to freezer container and freeze until desired firmness.