Instructions: Note: Cooper suggests using small peaches, the riper the better.

Peel and pit the peaches, chopping into a pulp. You may pulp them in a blender (just be sure to remove the pits first). Combine the peaches, 1/2 cup sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peach mix from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy, a couple of minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturers instructions.

After the ice cream stiffens add the peaches, then continue freezing until the ice cream is ready.

Note: This makes a little more than a quart. Recipe can be doubled, but will take longer to prepare.

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