Fresh Peach Ice Cream
 
Makes about 3 quarts
Ingredients
  • 2 cups heavy whipping cream
  • 2 (12-ounce) cans evaporated milk
  • 3 cups sugar
  • ¼ teaspoon salt
  • 5 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 pounds fresh peaches, peeled and pitted
  • 1 (11.3-ounce) can peach nectar*
  •  
Instructions
  1. In a large Dutch oven, bring cream, evaporated milk, sugar, and salt just to
  2. a simmer over medium heat (do not boil).
  3. In a medium bowl, combine egg yolks and vanilla. Add 2 cups hot cream mixture to egg mixture, whisking to combine. Whisking constantly, gradually add egg mixture to remaining hot cream mixture in Dutch oven. Cook, stirring constantly, until mixture coats the back of a spoon, about 20 minutes. Remove from heat, and let cool for 10 minutes. Cover and refrigerate for at least 4 hours or overnight.
  4. In the container of a blender, combine peaches and peach nectar; process
  5. until puréed.
  6. In a large bowl, combine cream mixture and peach mixture. Pour mixture into the container of an ice cream freezer. Freeze according to manufacturer’s instructions. Ice cream will be soft. For
  7. a firmer texture, spoon ice cream into a freezer-safe container, and freeze for up to 1 month.
Notes
*We used Jumex Peach Nectar.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/white-chocolate-macadamia-peach-ice-cream-sandwich-recipe/