Peach Ice Cream

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Ingredients

1 medium lemon
6 medium peaches about 2 lbs.
1 cup milk
1 piece vanilla bean
3/4 cup sugar
1 cup heavy cream
1/8 teaspoon salt

Directions

From lemon, finely grate 1/4 tsp. peel and squeeze 1 Tbsp. juice Peel and remove pits from peaches; reserve pits. Cut peaches into chunks. In food processor with knife blade attached, combine peaches, sugar and lemon juice; pulse just to a chunky consistency. Pour peach mixture into bowl; cover and refrigerate until well chilled. Meanwhile, in 2 quart saucepan, combine cream, milk, vanilla bean, salt, lemon peel and reserved peach pits; heat over medium-high heat just until bubbles form around edge of pan. Pour cream mixtture in to bowl; cover and refrigerate until well chilled, at least 2 hours. Strain cream mixture through sieve into peach mixture; stir until blended, Pour mixture into ice cream maker and freeze as manufacturer directs. Serve immediately or place in freezer to harden. Use within 2 weeks