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Paula Deen's Peach Ice Cream


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  • 1 cup sugar
  • 1 pound rip peaches, peeled and mashed with a fork or potato masher
  • 1 1/4 cups half and half
  • 1 1/4 cups whipping cream
  • 1 1/4 cups whole milk
  • 1/8 tsp salt
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract



Step 1

Sprinkle 1/4 cup of the sugar over the peaches and set aside

Bring the remaining 3/4 cup sugar, the half and half, cream, milk and salt to a boil in a medium saucepan over medium heat. Let cool until the mixture reaches room temperature, then add the almond and vanilla extracts. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions, adding the peaches during the final 10 minutes of freezing. Serve immediately or store in the freezer in a plastic container with a snap on lid.

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