Cook 2 cups of sugar, evaporated milk, and half and half on medium heat in heavy sauce pan. Once sugar is dissolved, temper egg yokes with a cup of hot mixture, gently whisk and then add eggs back to mixture. Stir constantly. Do not allow boil. Cook until it coats the back of a wooden spoon and a line remains when you drag your finger through it. Strain custard immediately and set aside.
Meanwhile, Bring a small pot of water to a boil. Using a slotted spoon, place one peach in boiling water for 10 seconds. Repeat for all peaches. Allow to cool for a few minutes then slip the skins off of fruit and chop or add to a food processor and pulse. You can puree half and leave the other half chunky. Add last cup of sugar to peaches and set aside.
To custard base, add apricot nectar and sweetened condensed milk. Add peach and sugar mixture to custard base. Chill 4-8 hours.
Fill mixture to fill line on ice cream churn with regular milk. Freeze according to directions for your churn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (272g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 122 (39%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 163.7mg||50 %|
|Sodium 16843.6mg||581 %|
|Potassium 475.1mg||13 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 39.5g|
|Protein 8.5g||12 %|
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Calories per serving: 310
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