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July 17, 2010 / Sarah

National Peach Ice Cream Day

Peach Ice Cream
From Cooking Light

3  cups  sliced peeled peaches (about 1 1/2 pounds)
1  cup  half-and-half
1/2  cup  sugar
1/2  cup  whole milk
1  teaspoon  vanilla extract

  1. Place the peaches in a blender or food processor; process until finely chopped.
  2. Combine peaches and remaining ingredients in a large bowl.
  3. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
  4. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm.

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