Peach Almond Ice Cream

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   Notes:

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   - Recipe yields 5 cups.

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   - Ice cream bowl must be frozen in advance. I keep mine in the freezer all the time to save the hassle of forgetting.

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   In a food processor pulse your peaches and almonds until fine. Set aside. (Note-I left some peel on the peaches for visual appeal).

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   Add milk, sugar, and salt to a bowl and whisk, or use stand mixer with whisk attachment and use low setting. Mix until sugar dissolves.

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   Now, into the sugar mixture, add the heavy/whipping cream, vanilla and almond extract and whisk again for a few minutes until well blended.

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   Add your peach and almond puree and mix until blended.

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   Cover the bowl and put in fridge for 1 to 2 hours. Leaving it overnight is fine as well.

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   Remove the chilled cream mixture from fridge and transfer everything to your frozen ice cream maker bowl.

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    Place the bowl in the machine. Turn on and run for 15 to 20 minutes (or according to manufacturer's instructions).

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    You can either serve immediately or put it in your freezer until ready. If freezing keep in mind to take it out 10 to 15 minutes before serving.

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    You can garnish with toasted almonds or anything your heart desires.

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    Enjoy with a smile!

* Per serving · 4 servings · Values may vary.

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