Creamy Peach Ice Cream

1. Mix together the ice cream ingredients. In a blender, blend the peaches with the sugar until finely pureed. (Or, if you prefer some fruit chunks, leave small pieces intact with less complete pureeing.)
2. Pour the pureed peaches into a large bowl, and add the milk, heavy cream, salt and vanilla extract; whisk to combine.Chill well. Cover the ice cream base mixture with a tight lid or plastic wrap and chill in the refrigerator for 2-3 hours or even overnight to ensure that the mixture is very well-chilled.
3. Churn the ice cream! Follow the manufacturer’s instructions for your ice cream maker. For ice cream makers that use a pre-frozen insert, ensure that the insert is frozen well, that is, it has been in the freezer chilling for at least 24 hours. Pour the well-chilled ice cream mixture into the ice cream maker and churn with a slow, even pace. The mixture will gradually freeze and thicken.
4. Once the ice cream holds its shape and is no longer fluid, transfer the ice cream to a chilled container with an airtight lid. [Or, the soft ice cream may be enjoyed directly from the ice cream maker in “soft-serve” style mode in well-chilled bowls.]
5. Re-chill the ice cream: Cover the top of the ice cream with plastic wrap that’s placed directly on the surface of the ice cream. Apply the container’s lid, place in the freezer, and allow the ice cream to “ripen” or completely freeze for approximately 4 hours.

PRO TIP #1: 
Peaches hard to peel? Make a large “X” cut on the bottom of the peach. Boil for 1-2 minutes, and then plunge into an ice bath until cool. The skin should now peel off easily!

PRO TIP #2:
If peaches are less ripe or less sweet than desired, add up to 1/3 cup additional sugar.