Alabama Peach Ice Cream

1 1/4 lb Unpeeled peaches (you will need 2 cups of puree)
1/4 c Fresh lemon juice
1 c Milk
1 c Whipping cream
3/4 c Sugar
2 Egg yolks

Blanch peaches in large pot of boiling water 1 minute; peel. Puree peach pulp with lemon juice in processor or blender; you should have 2 cups. Refrigerate until ready to use. 

Combine milk and cream in heavy medium saucepan and simmer 20 minutes, stirring frequently; do not boil. Add sugar and stir until dissolved. 

Whisk yolks to blend in bowl. Gradually whisk in 1 cup milk mixture. Pour back into sauce pan and whisk over medium-low heat until mixture thickens enough to coat back of spoon; do not boil. Strain custard and cool. 

Blend custard and peach puree. Chill overnight if possible. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer to airtight container and freeze until ready to serve. If frozen solid, let soften slightly in refrigerator.

Akutag Eskimo Ice Cream

1 c. Crisco
1/4 c. water
1/2 c. sugar, more if desired
1/2 c. raisins, soaked
4 c. berries

Soak raisins in hot water. In a bowl, whip the Crisco and water until smooth and creamy. Add sugar and mix well until it dissolves. Add berries and raisins; mix. Chill before serving. Salmon berries, blueberries, raspberries or strawberries may be used.