- 3 cups pitted, peeled and chopped fresh peaches (about 6 medium peaches)
- 3/4 cup sugar
- 2 teaspoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups whipping cream
- 1/2 cup half and half
- 1/4 teaspoon vanilla
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In blender container combine peaches, sugar, lemon juice and nutmeg. Cover and blend until nearly smooth.
In large bowl stir together peach mixture, whipping cream, half-and-half and vanilla. Pour into bowl or food storage container. Cover and refrigerate for 2 to 24 hours or until very cold.
Stir peach mixture. Pour into 1 1/2-quart ice cream maker. Freeze according to manufacturer’s directions. Transfer to covered freezer container. Freeze about 4 hours or until firm.
Note: To make ice cream in a 4-quart freezer, double all ingredients. Prepare as above, except freeze in 4-quart ice cream maker according to manufacturer’s directions. Yield: about 10 cups; 20 servings.