Peach Custard Ice Cream

2 eggs — beaten
1 1/2 cups whole milk
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups whipping cream
1 1/2 cups peach puree — (3 to 4 peaches)

Combine eggs, milk, sugar and salt in saucepan. Cook over Low heat,
stirring constantly, until mixture coats metal spoon lightly. DO NOT BOIL.
Remove from heat; stir in vanilla and cream. Cool. Peel and pit peaches,
then puree to make 1 1/2 cups. Add to custard mixture. Pour into 2 quart
ice cream freezer and freeze according to manufacturer’s directions.