Peach Ice Cream Recipe

In a large saucepan, combine sugar, milk and egg. Cook and stir over medium heat until the mixture reaches 160° or is thick enough to coat a metal spoon. Remove from the heat. Cover and refrigerate several hours or overnight. When ready to freeze, stir in the cream, pudding mix, peaches and vanilla. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/4 quarts. Editor's Note: This recipe may need to be frozen in batches