A great recipe for peach ice cream from reader Cathy Johnson. She wanted you to know that if you use fresh preaches, add more sugar. Not much better than peach ice cream on a hot Alabama summer afternoon.
- 16-ounce can sliced peaches
- 1 cup sugar
- 1 can condensed milk
- ½ pint whipping cream
Drain peaches and reserve juice. Put peach slices in a food processor and blend until smooth. (It’s fine if a few small pieces are left.) Put peaches in a large bowl and add the peach juice, sugar, whipping cream and condensed milk. Stir well to dissolve the sugar. Pour mixture into the freezer bucket and fill with milk to the fill line on the bucket. Freeze according to freezer directions.