Recipe courtesy of Delilah’s Farm
INGREDIENTS
2 cups peaches, peeled and finely chopped
2 cups heavy cream (or whole milk if you want lower fat ice cream, but it won’t be as rich)
14 oz. can sweetened condensed milk (nonfat is fine)
1 1/2 teaspoons vanilla extract
PREPARATION
- Beat the cream, condensed milk, and vanilla together with an electric mixer until thick, about 3 minutes.
- Fold in peaches (and optional peach-juice syrup—see Cook’s note).
- Pour into a freezer-safe container, cover and freeze until firm, about 5–8 hours.
Makes 1 quart. Prep time, 15 minutes; cook time, 3 minutes.
Cook’s note: For a more intense peach flavor, strain cut peaches into a small saucepan, adding juice reserved from peeling and chopping. Heat on medium-high and stir frequently until juice is reduced to a thick syrup (about 2 minutes). Allow juice to cool and fold into the milk mixture with peaches. This recipe may also be used with an ice cream maker if you have one.
For a nonfat option, try substituting fat-free half-and-half for the heavy cream and use nonfat sweetened-condensed milk.
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