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6 medium peaches (about 2 lbs.), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed 1 cup sugar 3 cups heavy cream 1 cup milk 2 teaspoons vanilla extract |
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In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, milk, remaining 3/4-cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
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