Ingredients:

3 cups - Half and half

1 cup - Heavy Cream

8 each - Egg Yolks

1 cup - Granulated Sugar

6 each - White Peaches, Ripe

1.5 tsp - Vanilla Extract

1 package - Farmhouse Thin & Crispy Cookie (flavor of your choice)

Directions:

Wash the peaches well and remove the pits, as well as any tough areas around the pits. (Optional: You may peel the peaches if you wish. However, ice cream will lose its pinkish/orange hue and lighten in color). Place peaches into a blender or food processor, and puree until smooth.

In a medium saucepan combine the half-and-half with the heavy cream. On medium heat, bring to a simmer. In a separate bowl, whisk the egg yolks until they begin to lighten in color, then add in the sugar.

Once the half-and-half and heavy cream are at a simmer, slowly temper it into the egg yolks. Gradually add a small amount of the cream mixture to the eggs, stirring well after each, until about 1/3 of the mixture has been incorporated. Add the remainder of the cream to the eggs and sugar, then place the entire mixture back into the saucepan.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Strain if desired, then pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the peach puree and vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.