Peach Custard Ice Cream

3 eggs, large
2 tablespoons flour
1 1/2 cups sugar
2 cups milk
2 cups peaches, peeled, coarse chopped
1 tablespoon lemon juice
1 1/2 cups whipping cream
1 teaspoon vanilla

In a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs.

In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar. stir into cooked mixture and chill, covered, until cold, 2 hours or up to a day. Stir in cream and vanilla.

Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions. Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping.

Makes 1-1/2 quarts.