Peach ice cream

In a large bowl, combine the peaches and ½ cup sugar. Let macerate at room temperature 30 minutes.

Combine cream, milk and vanilla in a medium pot over medium heat. Bring to just under a boil. Whisk together 2/3 cup sugar and egg yolks, beating until light and thick. When milk mixture is hot, slowly add half of it into the egg yolk mixture, whisking constantly. Add the milk-yolk mixture back into the remaining milk on the stove, whisking constantly. With a heatproof rubber spatula, cook the mixture over medium-low heat, stirring constantly, until thickened enough to coat the spatula. Pour through a strainer into a bowl set over ice.

Taste the peach and sugar mixture for sweetness. It should be sweeter than you would want it to be if you were eating it plain, but not as sweet as jam. Once the sugar content is corrected, pour half the peaches into the bowl of a food processor and pulse until some of the peaches are almost liquefied but some of them remain in small pieces.

Add the crushed peaches into the vanilla custard base. Cool overnight, then spin the next day in an ice cream maker.