Peach-Maple Ice Cream

Ingredients:

4 cups sliced peeled peaches

3 tablespoons lemon juice

3 cups milk

1 cup granulated sugar

3/4 cup maple syrup

1/8 teaspoon salt

6 egg yolks, lightly beaten

3 cups heavy whipping cream

2 tablespoons vanilla extract

additional maple syrup, for drizzle

Directions:

Place peaches in a blender and process until smooth. Stir in lemon juice; set aside.

In a large saucepan, heat milk to 175 degrees. Stir in the sugar, syrup and salt until dissolved.

In a small bowl, whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the cream, vanilla and peach mixture. Transfer to a large bowl; press waxed paper onto the surface of ice cream. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready for second cylinder. When ice cream is frozen, transfer from cylinder to a freezer container; freeze for at least 4 hours before serving.

Serve in dessert bowls and drizzle additional syrup on top.