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Desert
Ice Cream

Cullen's Cinnamon Peach Ice Cream

2 cups heavy cream
2 cups milk
1 1/2 cups sugar
1/2 tsp. vanilla extract
1 tsp. cinnamon
1/8 tsp. salt
1 1/2 lbs. ripe fresh peaches peeled and puréed

Combine cream and milk in a heavy saucepan over medium high heat. When mixture just begins to boil, remove from heat. Stir in half the sugar, vanilla and cinnamon until sugar dissolves. Let cool. Meanwhile, combine remaining sugar and salt with peach purée in a bowl. Mix thoroughly and set aside until sugar dissolves. Stir sweetened milk mixture into peach purée. (May need to adjust sugar depending on sweetness of fruit.) Chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen