Peach ice cream

Sally Muhl

ingredients

  • 1/4 cup fresh lemon juice
  • 5 oz evaporated milk
  • 1 1/4 cups whole milk
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 3/4 cup peach nectar
  • 14 oz sweetened condensed milk
  • 4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained

instructions

Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture with peach nectar.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)