2 pounds peaches - peeled, pitted and coarsely chopped
1/2 c + 2 TBS sugar
1/2 tsp fresh lemon juice
1 pinch salt
1 1/3 c heavy cream
1/2 c milk
1/2 tsp cinnamon
1. In a medium saucepan, combine the peaches, 7 TBS sugar, the lemon juice and salt. Cook over medium heat, mashing until jam like, about 15 minutes. Let cool.
2. In a medium bowl, whisk together the cream, milk, remaining 3 TBS sugar and the cinnamon until the sugar is dissolved. Stir in the peach mixture and refrigerate for 4 hours.
3. Using an ice cream machine, process the peach mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 4 hours.
Makes 1 1/2 quarts
