Main Course      Appetizer      Dessert Carolina Peach Ice Cream 2 cups chopped fresh peeled peaches 1 1/4 cups sugar juice of 1/2 lemon 2 cups heavy cream 1 cup whole milk 1/2 teaspoon vanilla extract 4 egg yolks Directions: Topping: 1/2 pound pitted cherries 1/2 cup sugar Dark Rum to taste Directions: In a bowl combine peaches, 1/2 cup sugar and lemon juice. Cover and refrigerate for 2 hours, stirring every 30 minutes. Remove peach mixture from refrigerator and drain juice into another bowl. Return peaches to refrigerator. In a saucepan, combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil. In bowl, whisk the egg yolks. While whisking, stream in a small amount of the boiled cream mixture. Add teh warm egg-cream mixture back into the pot. Return to the heat and continue to cook on low heat, while stirring. The mixture will thicken as it returns to a boil. Remove from heat and pour into a bowl set over ice, to cool the mixture quickly. Add the reserved peach juice. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen adn about 2 minutes before it is done, add the peaches and continue to freeze until done. Topping Directions: In a medium sized bowl, combine the cherries, 1/2 cup sugar, and rum (to taste). Mix well and allow to sit for 10 minutes. To serve, place a couple scoops of ice cream in each serving bowl. Spoon the cherries over the ice cream and serve with sugar cookies.
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