Skin the peaches, pit and cube them, and puree the flesh to measure about 3 cups. Stir in the orange juice. Cover and chill thoroughly.

Scald the cream over medium heat in a small saucepan: heat it until little bubbles appear around the edges, but do not let it boil.

In a medium-size bowl beat together well the egg yolks and sugar. Pour the scalded cream into the egg yolks in a slow, steady stream, beating continuously. Pour the custard back into the saucepan and stir constantly over low heat until the custard thickens enough to coat the back of the spoon; do not let the yolks curdle. Remove the pan from the heat and let it cool. Add vanilla extract . Cover the custard and chill thoroughly.

Whip the heavy cream to firm peaks, then fold it into the custard along with the peach puree. Freeze the mixture in an ice cream machine according to the manufacturer's directions or in a bowl, stirring from time to time to smooth the ice crystals. Allow the ice cream to mellow about 2 hours before serving.

to savor in season and to anticipate the rest of the year. Peach puree rather than chunks gives the best taste and texture.