Peach Ice Cream
Recipe from AllRecipes
California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”
Ingredients:
2 ½ pounds fresh peaches - peeled, pitted and chopped
1 pint half-and-half cream
½ cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
Directions:
- Gather all ingredients.
- Working in batches, purée peaches with half-and-half and sugar in a blender or food processor.
- Mix peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker.
- Freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.
Learn more about how food and fiber is grown in California
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