Peach ice cream

Cut the peaches into large pieces.

Add the cream and milk, sugar, egg yolks and a little vanilla extract; mix well.

Heat over a low flame to 160F, then take off the stove.

Blend thoroughly in a blender, then strain.

Chill in the freezer about an hour, until around 35 degrees.

Churn in an ice cream machine about 20 minutes.

Slice a peach into thin ribbons for garnish.

Freeze another 30 minutes or so until firm enough to scoop.

Scoop onto a cold plate so it does not melt on contact and garnish with the peach ribbons.