Ingredients
1 can peaches (1 1/2 cups)
4 egg yolks
1/2 cup sugar (140 grams)
2/3 cups Cognac or Rum
2 cups heavy cream
Preparation
Drain and dice the peaches. Distribute equal amounts into pretty individual serving dishes (6 to 8).
Place egg yolks into a small mixing bowl; gradually add sugar and beat about 8 minutes or until it turns a light lemon color. Now add the alcohol by hand. Mix well, as the liquor has a tendency to settle at the bottom.
In a separate bowl, whip the cream until stiff. Fold gently into the egg mixture and pour over peaches, distributing evenly. Place in freezer. Custard will not freeze hard; it becomes the consistency of ice cream.
Makes 6 to 8 servings.
