Coarsely chop the peaches in a food processor or blender. Combine the peaches with 1/4 c of sugar and chill. Combine 1 c of sugar with the cornstarch and salt. Blend the milk gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Beat the eggs and add,gradually, to the cornstarch mixture, stirring constantly. Microwave, on high (100%), about two minutes or until thick and creamy. Chill. Add the vanilla and cream to the mixture. Stir in the peaches. Place in an ice cream freezer and freeze, following the manufacturers directions.
From: Emily Griffith Opportunity School Quoted In The Spotlight Food Section Of The Rocky Mountain News, 07-10-94
Posted by: Rich Harper