This marvelous fresh peach ice cream recipe is courtesy of Lea Ann of Cooking on the Ranch.
This recipe utilizes raw eggs. If serving to children, elderly or the immune-suppressed, please use pasteurized eggs to avoid salmonella.
Total time depends on how long it takes your ice cream maker to process the ice cream.
This recipe is half of Lea Ann’s original recipe and I still could not fit it all into my ice cream maker. Store unused peach custard in the refrigerator and freeze within 24 hours.