Total Calories: 161
Yield: 1 quart
Defrost and drain the peaches. Put milk in the top part of a double boiler and cook over very low heat until a light film forms on top of the milk. Add the sugar and salt to the milk and stir until the sugar dissolves. Remove from heat and beat slowly into the egg yolks. Set over hot water and cook, stirring constantly for 5 minutes or until the mixture coats a spoon. Remove from heat and cool the custard. Then chill it for 30 minutes. Whip the cream until thick, add the peaches, vanilla, and chilled custard. Pour into a freezer and freeze for 1 hour. Turn the ice cream out into a chilled bowl and stir well. Return it to the tray and freeze until it is firm enough to serve.
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