NOTE: *This recipe yields 4 quarts, too much for the standard 2 quart ice cream maker to handle all at once. You could run it in two successive batches, or (my preference), make one batch and serve it fresh, saving the remaining custard in the refrigerator for the next day. Two days of homemade ice cream! This recipe can also easily be halved.
- Slice the peaches into eights and place in a blender with the lemon juice and salt. Blend until the mixture is pureed and pour into a medium size sauce pan.
- Bring the mixture to a boil over medium heat and cook for 15 minutes, stirring frequently, to concentrate the flavors. Remove from heat, pour into a bowl and set aside.
- In a medium mixing bowl, beat the sugar, honey and the egg yolks until they are thickened and pale yellow. Beat in the flour and set aside.
- In a medium size saucepan, bring the milk to a simmer. Slowly beat the hot milk into the eggs and sugar, pouring it in a thin stream with the mixer running.
- Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens slightly. Do NOT let the mixture come to a boil.
- Remove from the heat and pour into a large bowl. Stir in the peach puree, cream, and vanilla and lemon extracts.
- Cover and refrigerate until cold.
- Freeze the custard in 2 batches in your ice cream machine according to the manufacturer’s instructions.