Ripe peaches at peak season are key to this creamy, refreshing ice cream. It's best eaten the same day it's prepared.
Cooking Light AUGUST 2001
Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm.
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