Ingredients
makes about 1.5 quarts:
6 medium peaches (about 2 lbs), peeled and stoned,
4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
Method
In a large bowl, mash the peaches into a course puree.
Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Stir the mixture to blend and pour in to the canister of an ice cream maker.
Freeze according to the manufacturer's directions.
Eat at once or transfer to a covered container and freeze up to 8 hours.
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