3    Eggs, large
2 tb Flour
1 1/2 c  Sugar
2 c  Milk
2 c  Peaches,peel+coarsely chop
1 tb Lemon juice
1 1/2 c  Whipping cream
1 ts Vanilla

In a large bowl, beat the eggs to blend. In a 3-4
quart saucepan, whisk flour, 1 cup of the sugar and
milk until smooth. stir often over medium-high
heat until boiling, about 8 minutes.Whisking rapidly,
pour hot sauce into eggs(This will destroy any
salmonella bacteria.) In a blender, smoothly puree
peaches will lemon juice and remaining 1/2 cup sugar.
stir into cooked mixture and chill, covered, until
cold,2 hours or up to a day. Stir in cream
and vanilla. Freeze peach mixture in a regular or self
refrigerated ice cream
maker according to manufacturers directions. Serve
when softly frozen or package airtight and store in
freezer up to 2 weeks, let soften at room temperature
about 10 minutes before scooping. Makes 1-1/2 quarts.