Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
PEACH ICE CREAM
Contributed by: Julie Walters Steele
2 1/2 pounds peaches
Fruit Fresh (if desired)
1 cup sugar, divided
1 pint half and half
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated 2 percent milk
1 teaspoon vanilla or almond extract
2 cups 2 percent milk
Additional milk as needed.
Peel, pit and chop peaches, and sprinkle with Fruit Fresh and 1/2 cup sugar. Allow to sit in refrigerator a few hours or overnight.
Mix the half and half, condensed milk, evaporated milk, remaining sugar, vanilla extract and milk; add peaches and peach juice. Pour into ice cream churn and add milk to reach fill line. Churn according to manufacturer’s directions.
(This recipe was contributed as part of a "Cook of the Week" feature.)