Peach Ice Cream
6 cups fresh ripe peaches (Freestone are best) or 3 (16-ounce) bags frozen unsweetened peaches
6 cups sugar, divided
1 pint whipping cream
1 quart half-and-half
2½ tablespoons vanilla extract
1. Earlier in the day, chop peaches into small pieces and put in a bowl; add 3 cups sugar then mash until blended. Let them stand a while to allow the sugar to dissolve; mash again until mushy.
2. Meanwhile, mix the whipping cream and half-and-half with the remaining sugar (start with 2 cups of sugar and add more if needed), and the vanilla.
3. Put in ice cream maker and freeze until mushy; add peaches (with juices) and stir in until well blended. Continue freezing but watch closely (may need stirring again) since it freezes quickly after peaches are added