Kristy Cook
Yield: 1 gallon
Ingredients
2 ½ pounds fresh peaches – peeled, pitted and chopped
1 cup white sugar
1 pint half-and-half cream
1 (14 oz.) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tsp vanilla extract
2 cups whole milk, or as needed
Instructions
Step 1
Dice peaches and mix with sugar in a bowl. Let sit while you mix the remaining ingredients.
Step 2
Stir together the half & half, sweetened condensed milk, evaporated milk and vanilla. Then add peaches and sugar mixture. Stir until combined.
Step 3
Pour mixture in a gallon ice cream freezer container. Add in enough whole milk to fill the container to the fill line, about 2 cups.
Step 4
Follow the manufacturer’s instructions to freeze the ice cream.
Cook’s Notes:
Cooling the container first will help the ice cream harden faster.
*You can use this same recipe with other fruits such as; Strawberries, Blackberries, Bananas, Raspberries, Blueberries and many more
