1 to 1 1/2cupsfresh peach puree , from about 4 large or 7 small peaches,peeled or not, as you like
1 1/4cupgranulated white sugar
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Instructions
Peel the peaches, if desired, or scrub well and leave the peel on. Cut the peach flesh from the stone and place into a blender or food processor. Blend until the fruit is mostly pureed, with just a few visible pieces.
Measure out 1 1/2 cups of the puree and pour back into the blender (you can use any left for other purposes). Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed. Remove to a glass measuring cup or bowl. Cover and refrigerate until well chilled, 4-8 hours.
Add the chilled peach-cream mixture to your ice cream maker and process according to manufacturer's instructions. Transfer to a freezer container and freeze for at least several hours to ripen.
Notes
Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe.