Homemade Peach Ice Cream

Weekly Recipe: 
NonWeekly
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July is National Ice Cream Month!

2 cups evaporated fat-free milk

1 cup fat-free milk

2/3 cup organic palm sugar

½ cup eggs, lightly beaten

¼ teaspoon almond extract, or ½ teaspoon vanilla extract

1 cup chopped fresh or frozen peaches

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.

Source: myrecipes.com