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1-1/2 cups chopped peaches
2 cups whipping cream (heavy cream)
1 cup whole milk
3/4 cup sugar
1 Tbl lemon juice
Pinch of Salt
Wash, peel and cut peaches.
Add to blender with lemon juice until smooth.
Add whole milk to the puree and blend again until well mixed.
Transfer to a large bowl and set aside.
In a separate bowl, pour in the whipping cream, sugar and salt.
Whip until peaks form. Easier if cream is very cold. Fold in 1/2 of the whipped cream into the peach blend.
Add the remaining cream and fold in gently. This will make it creamy and light. Transfer into a pan or container to freeze.
After 30 minutes, take out the pan and stir every 30 minutes for the next 2 hours. It helps to keep the ice cream creamy and light.
If you have chunks in your ice cream, it will keep them from settling on the bottom. Enjoy!
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