Peach Ice Cream

4 fresh peaches (2 very ripe, 2 ripe but firm)
1/4 sugar

Lemon juice

Turn on your broiler and position rack approximately 4 inches from the top. Cut the peaches in half, remove the pit and sprinkle the cut side with sugar. Place on a baking sheet and broil until brown spots start to appear on surface, approximately 5 minutes. If the skins easily slip off the peaches, remove them. If they do not, don't worry about. Cut the peaches into bite-sized pieces and place in a bowl. If your some of your peaches are mushy enough, macerate with a fork or hand. If they are not, don't worry about it. Sprinkle with lemon juice (to prevent discoloring). Set to the side and allow to cool.

1 1/2 cups milk (1 or 2%)
1 cup heavy cream
1 teaspoon vanilla extract

In a large sauce pan, over low-medium heat, warm the milk, and cream until steam starts to rise. Do not allow to boil.

2 egg yolks
3/4 cup sugar
1 - 3 tablespoons of water
Combine yolks and sugar in a small bowl. Mix to combine. Add enough water to make if just barely pourable. Add several tablespoons of the warm milk-cream to the eggs, stirring constantly to temper. Pour slowly into the saucepan, stirring constantly to avoid cooking the egg. You can slowly raise the temperature but be very careful to avoid boiling the mixture. Stir constantly until mixture thickens (think think pudding). If you think you have cooked the egg, you can strain to remove bits. Transfer to a bowl, stir in vanilla and refrigerate until completely cool.

Once cool, add peaches and freeze according to your ice cream maker's directions.
Towards the end (about 20 minutes), watch your bowl to avoid over-flowing and making a mess. The addition of the peaches was at the the limit of what my ice cream maker could accommodate (but worth it).

Time: More than an hour (I forced the custard to cool in the freezer), less than two
Yield: Generous quart