1. Peel and dice the peaches and pit and chop the cherries. (A quick way to peel the peaches is to dip them into boiling water for 10 seconds, the skins will slip right off.) Place them in a bowl and kind of smash up the peaches and mix well with the cherries.
2. In a heavy saucepan, combine the eggs, sugar, salt and creams. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F.
3. Remove from the heat; add the almond extract, diced peaches and cherries, cover and refrigerate overnight or cool down by placing the saucepan in a large bowl of ice water (make sure not to get any water in the mixture).
4. Pour the custard into an ice cream freezer and freeze according to the manufacturer's directions.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 337 (69%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 122.4mg||38 %|
|Sodium 142mg||5 %|
|Potassium 516.4mg||14 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 30.4g|
|Protein 9.8g||14 %|
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Calories per serving: 490
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