Peach Ice Cream

6 cups mashed peaches
1 cup granulated sugar
3 eggs
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 cup whipping cream
1 tablespoon vanilla extract

Combine peaches and 1 cup sugar; stir well, and set aside. Beat eggs at medium speed of an electric mixer until frothy. Combine 1 1/2 cups sugar, flour and salt; stir well. Gradually add sugar mixture to eggs; beat until thickened. Add milk; mix well.

Pour egg mixture into a large saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats a metal spoon (about 15 minutes). Remove from heat, and set pan in cold water; stir gently until cool.

Stir in cream, vanilla extract and peaches. Pour mixture into freezer container of a 1-gallon electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour.

Yields about 1 gallon.