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Ingredients
- 1 lb fresh peach, peeled, pitted, and cut into wedges
- 1 tablespoon lemon juice
- 14 teaspoon salt
- 2 12 cups whole milk
- 23 cup sugar
Method
- Add peaches, lemon juice, and salt to a blender; blend until fairly smooth, scraping down the sides of the canister as needed.
- Warm 1 1/2 cups of milk in a saucepan set over low heat.
- Stir in the sugar until dissolved; pour mixture into the blender with the peach puree; add in the remaining 1 cup milk.
- Blend until smooth; strain through a fine-mesh sieve into a bowl; refrigerate until cold, for about 4 hours or overnight.
- Whisk the mixture again and freeze in your ice cream maker according to manufacturers directions.
- Serve at once (will be soft) or transfer to a freezer container, seal well, and store in freezer for up to 1 month; soften at room temperature for 5 minutes before serving.
