This peach ice cream recipe takes about an hour to make from start to finish and is the perfect summer dessert!
INGREDIENTS:
2 1/2 pounds fresh, ripe peaches – peeled, pitted, and chopped
1/2 cup extra fine sugar
2 cups half-and-half cream
1 (14-ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 teaspoons pure vanilla extract
2 cups whole milk, or as needed
METHOD:
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
Follow the manufacturer’s instructions for freezing the ice cream.
