3 to 4 large ripe peaches, sliced but not peeled
1 Tablespoon Fresh lemon juice
1/4 cup Granulated sugar
1/2 cup Milk
1/2 teaspoon Vanilla extract
1 large Egg
1 large Egg yolk
1 cup Plus 1 tablespoon heavy cream
Fresh mint sprigs for garnish
Yield: 1 quart
Combine peaches, lemon juice, and 1/2 cup sugar in a non reactive bowl. Let sit for 2 hours, covered. Stir occasionally. (If desired, reserve 1/2 cup of peach mixture to use in ice-cream sodas; separate recipe follows.) Lightly mash peaches with potato masher. Stir in milk and vanilla; let stand for 1/2 hour. 3. Using an electric mixer, beat egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 cup sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend. Pour into ice-cream maker and freeze according to manufacturer’s instructions. (If using a hand-cranked ice-cream maker, first chill shell of the machine for 24 hours in the freezer.) Serve in goblets, garnished with fresh mint sprigs.