Fresh Peach Ice Cream

Makes about fourteen ½-cup servings.

Ingredients

• 3 cups fresh ripe peaches, peeled, pitted, and sliced

• 4 tablespoons fresh lemon juice

• 1½ cups sugar, divided

• 1¼ cups whole milk

• 2¾ cups heavy cream

• 1½ teaspoons vanilla extract

Directions

1. Combine the peaches, lemon juice, and ½ cup sugar. Stir gently and let sit for 2 hours.

2. Strain the peaches, reserving the juice. Mash or purée half of the peaches. Keep the remaining pieces refrigerated.

3. Using a hand mixer on low, mix the milk with the remaining 1 cup sugar until dissolved, about 1–2 minutes.

4. Stir in the heavy cream, reserved peach juice, puréed peaches, and vanilla.

5. Pour into your ice-cream maker and churn until thickened, about 20–25 minutes.

6. During the final 5 minutes, add the reserved peach pieces.

7. Serve immediately for soft ice cream. For firmer ice cream, freeze in an airtight container for about 2 hours. Let it sit at room temperature for approximately 15 minutes before serving.