Peach Ice Cream

In heavy pan, heat milk on low until hot, but not boiling. Stir in sugar and salt until dissolved. Gradually stir about a quarter of the hot mixture into the beaten eggs, mixing constantly.

Return all to the saucepan, stirring constantly. Continue to cook and stir for 10 to 12 minutes or until mixture coats the back of a metal spoon.

Remove from heat and cool. Chill for at least 2 hours or overnight.

In a large bowl, combine the cream, fruit, vanilla and almond extract.

Add the chilled milk mixture, stirring well.

Pour into a chilled freezer can of a 1 gallon ice cream freezer.

Freeze according to manufacturer's instructions.