Peach Ice Cream

Ingredients:
- 2 cups milk
- 3/4 cup sugar
- A 1-inch piece vanilla bean
- 3 egg yolks
- 1 1/2 pounds ripe peaches
- 2 tablespoons lemon juice

Directions:
- In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean.
- Whisk the eggs slightly and add a little of the hot milk to them.
- Mix them and add the remaining milk.
- Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon.
- Do not cook too fast or the mixture will curdle.
- Remove from heat and cool.
- Meanwhile, peel the peaches and remove the pits.
- Coarsely puree the peaches with the lemon juice in a food processor.
- Set aside.
- Remove the vanilla bean from the custard.
- Mix the custard with the peach puree and freeze according to the manufacturer's directions for your ice cream maker.