Recipe of the Week

Recipe of the Week
Homemade Peach Ice Cream


  • 1 ½ lbs. (3-4) ripe peaches, peeled, pitted and sliced (or 3 cups canned or frozen slices)
  • ½ cup sugar 1 T peach brandy or vanilla extract
  • 2 cups half & half cream, chilled
  • 1 cup low-fat milk, evaporated milk, or vanilla soy milk, chilled
  • 1 can (14oz.) sweetened condensed milk, chilled


  • Crush the peaches in a large bowl with a potato masher, to make about 2 cups.
  • Add the sugar and brandy and let stand for 30 minutes, stirring occasionally until the sugar has dissolved.
  • Add the cream, milk and condensed milk and stir to mix. Pour into an ice-cream maker and freeze according to the instructions.

Makes 12 servings.

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