Texas Homemade Peach Ice Cream

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Submitted by... Melissa, Houston, TX

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3 medium size, fully ripened peaches, peeled, de-stoned and chopped
(about 1-1/2 cups)
1/3 cup sugar
2 teaspoons pure vanilla extract
2 cups half-and-half cream (you can substitute with 1-1/2 cups whole
milk and 1/2 cup heavy cream)
In a bowl, using a potato masher, mash peaches with sugar and vanilla
until coarsely mashed. (If using a blender or mixer, do not over mash;
should be little hunks of peaches remaining.) Then hand mix in the
half and half. Taste, and add more sugar, if needed.
Pour mixture into an ice cream maker and freeze according to
manufacturer's directions. When ice cream is done, either eat then, or
place into a plastic container and freeze for later. When removing
from freezer, place in refrigerator for about 30 minutes to soften for
easy scooping.




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