I scream, you scream...

You know how it goes. Last year we bought an ice cream maker. Maybe it was more like 1 1/2 years ago, but anyhow - we made a couple different kinds of ice cream, and then the novelty wore off. I've been dying to break it out and whip up some delicious, creamy goodness, and tonight I did. The result is still churning away, but if the mixture I made up is any sign of what's to come, I just may eat the entire batch all by myself.

Georgia Peach Homemade Ice Cream

Ingredients:
2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Directions:
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.

In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
( I ended up not having to use any milk at all)

Follow the manufacturer's instructions to freeze the ice cream.

Notes:

You can make this ice cream a little sweeter by adding up to 1/2 cup more sugar.
Cooling the container first will help the ice cream harden faster.