Fresh Georgia Peach Ice Cream

INGREDIENTS
2 cups finely chopped ripe peaches, peeled if you prefer

1-1/4 cups sugar

Juice of 1/2 lemon

2 large eggs

2 cups heavy or whipping cream

1 cup milk

DIRECTIONS

1). Combine the peaches, 1/2 cup sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. 

2). Remove the peaches from the fridge and drain the juice into another bowl, saving the juice. Return the peaches to the fridge. 

3). Whisk the eggs in a bowl until light and fluffy. Whisk in remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in the cream and milk and whisk to lend. Add the peach juice and blend. 

4). Transfer the mixture to an ice cream maker and freeze rolling the manufacturer's instructions. 

5). After the ice cream stiffens, (just 1-2 minutes before it's done), add the peaches, then continue freezing until the ice cream is ready. 

Cream base is from Ben & Jerry's Ice Cream Recipe Book

No-Pectin Honey Peach Jam

INGREDIENTS:
6 pounds peaches
1/4 cup freshly squeezed lemon juice
4 cups sugar
Squeeze of Honey (save for last)
DIRECTIONS:
1) Peel and pit the peaches, roughly chop and place in a large pot. Add the lemon juice and mash them together with a potato masher to desired consistency.

2) Stir in the sugar and bring to a boil over medium heat. Continue to boil, stirring frequently, until the jam reaches about 210-220 degrees F and thickens, about 25-30 minutes (I didn't measure the temperature. I just boiled the jam until it looked good). In the last 1-2 minutes, I squeezed in about 2 tablespoons of honey.

3) Ladle the jam into sterilized jars and either cool and refrigerate/freeze or process in a boiling water bath for
10 minutes.

Original from HGTV Gardens