PEACH CUSTARD ICE CREAM

1 quart whole milk
1 cup heavy (whipping) cream
3 eggs
1 1/4 cups sugar, divided use
1 tablespoon all-purpose flour
1/8 teaspoon salt
6 cups mashed Georgia peaches
1 tablespoon vanilla

In large, heavy saucepan heat milk and cream just below boil.

In medium bowl beat eggs and combine with 1/2 cup sugar.

In small bowl mix flour and salt with remaining 3/4 cup sugar. Add egg mixture and flour mixture to hot milk. Cook until mixture thickens and lightly coats the back of a metal spoon. Remove from heat, add peaches and vanilla,

Chill in refrigerator before freezing in ice cream maker.

Makes 1 gallon or 20 (3/4-cup) servings
Source: Recipe pamphlet: Enjoy Georgia Peaches, Georgia Peach Commission