Georgia Peach Ice Cream 

several small peaches (have more flavor)
2 c. chopped ripe peaches, peeled, if desired
1 1/4 c. sugar, divided
juice of 1/2 lemon
2 eggs
2 c. heavy or whipping cream
1 c. milk

In medium bowl, combine peaches, 1/2 cup sugar and lemon juice. Cover and refrigerate 2 hours, stirring every 30 minutes. Remove peaches from refrigerator and strain juice into a small bowl. Return peaches to refrigerator. In mixer bowl, whisk eggs until light and fluffy, 1 to 2 minutes. Gradually add remaining 3/4 cup sugar and continue whisking until dissolved, about 1 minute more. Pour in cream, milk and reserved peach juice. Whisk until blended. Transfer to an ice cream maker and freeze according to manufacturer's directions. About 2 minutes before the ice cream is firm, add peaches and continue freezing until firm. Makes 8 cups, 190 calories per 1/2 cup.

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