Peach-Cinnamon Ice Cream

Prep: 20 min., Cook: 20 min., Chill: 4 hrs., Freeze: 25 min. Peach nectar is a sweet, intensely flavored drink that's usually found on the international food aisle, with the fruit juices, or with cocktail mixes.

Yield: Makes 6 to 8 servings

Ingredients

• 4  cups  peeled, diced fresh peaches (about 3 pounds)
• 1  cup  peach nectar
• 1/2  cup  sugar
• 3  egg yolks
• 4  cups  milk
• 1  cup  half-and-half
• 1  teaspoon  lemon juice
• 1/2  teaspoon  ground cinnamon
• Garnish: sliced fresh peaches

Preparation

Combine first 3 ingredients in a medium bowl.

Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.

Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.

Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.

Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired.

Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.