11/2 cups sugar

1 tablespoon cornstarch

1/4 teaspoon salt

3 cups whole milk

1/2 vanilla bean

2 eggs at room temperature

2/3 cup half-and-half

1 cup heavy cream

11/2 cups fresh, peeled and pureed peaches

In a large saucepan over medium heat, combine the sugar, cornstarch and salt. Gradually stir in the milk, then scrape the seeds from the pod into the pan and add the empty pod. Cook, stirring constantly, until bubbles just begin to form around the edge.

Meanwhile, in a heat-resistant bowl (Pyrex, heavy-duty plastic or stainless steel), lightly beat the eggs. Gradually stir about 1 cup of the hot milk mixture into the eggs (about 1/3 cup at a time), and whisk constantly until completely combined. Return this mixture to the saucepan, stirring constantly, and reduce heat to low. Cook, stirring constantly, until the mixture is slightly thickened (about 2


Remove from the heat and stir in the half-and-half and heavy cream. Set aside to cool about 30 minutes, then remove the vanilla bean.

Cover and refrigerate until chilled through, for at least two hours. Add pureed peaches to the chilled mixture and stir to combine. Transfer to an ice cream machine and freeze according to the manufacturer's directions. (You may need to transfer to a bowl and return to the freezer for a thicker ice cream.)

Makes 2 quarts and serves about a dozen people.

Note: Pureed strawberries or mashed bananas may be substituted for the peach puree.

Per serving (based on 12): 250 calories, 4 gm protein, 33 gm carbohydrates, 12 gm fat, 76 mg cholesterol, 7 gm saturated fat, 102 mg sodium, 1 gm dietary fiber