CLASSIC PEACH ICE CREAM

This recipe evokes that creamy, rich nostalgia, but it's so much easier. My mother used to make a cooked custard as the base for ours, but this achieves the same smooth, rich results with sweetened condensed milk. Here is the mouthwatering summery recipe:

1 1/2 pounds (3 or 4) ripe peaches, peeled, pitted, and sliced
1/2 cup organic sugar
1 tablespoon peach brandy or vanilla extract
2 cups half and half, chilled
1 cup low-fat milk, chilled
1 (14-ounce) can sweetened condensed milk, chilled

Crush the peaches in a large bowl with a potato masher, to make about 2 cups.

Add sugar and brandy or vanilla extract and allow to stand for 30 minutes, stirring occasionally, until the sugar has dissolved.

Add cream, milk, and condensed milk and stir to mix. Pour into an ice-cream maker and freeze according to instructions.

Serves 12.
adapted from a recipe by Cait Johnson, inspired by Peaches, by Olwen Woodier.