Ingredients
4 large eggs1-1/4 cups sugar, divided1/2 teaspoon salt4 cups whole milk2 cans (14 ounces each) sweetened condensed milk1-3/4 pounds fresh peaches, peeled and sliced
Preparation
In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in whole milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream maker two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers’ directions. Refrigerate remaining mixture until ready to freeze.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.
