Recipe contributed by Georgeanne Brennan, as adapted from the White Mountain ice cream maker recipe insert
This is a super simple ice cream to make. The filling needs to be chilled before freezing in the ice cream maker, so allow extra time for that. Although it will be difficult not to eat the ice cream straight away, consider saving some back to make an old-fashioned banana split or ice cream sandwiches.
Ingredients
- 4 cups sliced ripe peaches, any variety (skin removed or not, as you like)
- 3 cups whole milk
- 1¾ cups sugar
- ½ teaspoon salt
- 2 cups half and half
- 3 cups heavy (whipping) cream
Preparation
Purée the peaches in a food processor or blender. Set aside. In a saucepan over medium high heat, scald the milk just until you see small bubbles starting to form along the edge. Remove from the heat and add the sugar and salt, stirring until dissolved. Add the half and half, heavy cream and pureed peaches. Cover and refrigerate for at least 30 minutes or up to several hours. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
