Peach Ice Cream Rating N/A Servings Makes 1 quart Difficulty Easy Ingredients 1-1/2 pounds ripe peaches, peeled and seeded 1-1/2 Tablespoons lemon juice 2 teaspoons vanilla Dash of freshly grated nutmeg 2/3 cup sugar 1 cup cream 1 cup milk Directions Place 2/3 of the peeled and seeded peaches in a food processor. Add 1/2 tablespoon lemon juice, vanilla, nutmeg and 1/3 cup sugar. Puree until smooth. Pour into a large bowl and add milk and cream. Nest bowl in ice water; stir often until cold; about 15 minutes. Or you may cover and refrigerate for about an hour. In a separate bowl, mash remaining peaches. Combine peaches with remaining lemon juice and sugar. Set container in ice bath or refrigerate until chilled. Add peach mixture to cream mixture. Mix well. Adjust seasonings to taste with sugar. Pour mixture into a 1 quart ice cream maker. Freeze according to manufacturers instructions until mixture is firm enough to scoop. Serve ice cream softly frozen or store in an airtight container for up to a week. Let stand 10-20 minutes to soften before scooping. Tips To peel peaches, place in a pot of boiling water for 1 minute. Remove and plunge into ice water. The skin should easily come off.