4 cups peaches, peeled and stoned (about 6 medium peaches)
1 cup sugar
3 cups heavy cream
1 cup evaporated milk
1 tablespoon vanilla extract
In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, evaporated milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
YIELD: 1 1/2 quarts