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Submitted by: Nancy Grady Wilson from Kenansville, NC
Originally shared on the web 04/04/2022

2 c. peaches, halved, pitted and cut up
3 c. sugar, divided
juice of 1/2 lemon
4 eggs, lightly beaten
3 T. self-rising flour
1/8 t. salt
5 c. whole milk
2 c. whipping cream

Purée peaches in a blender. Mix in one cup sugar and lemon juice; refrigerate mixture until chilled. In a bowl, whisk together eggs, remaining sugar, flour and salt. Heat milk just to boiling; cool slightly. Pour egg mixture into the top of a double boiler. Slowly add milk to egg mixture. Cook over medium heat until thickened, stirring frequently. Cool. Combine peaches, egg mixture and cream in an ice cream freezer, stirring to blend all ingredients. Freeze according to manufacturer’s directions. Makes about 4 quarts.