Peach Almond Ice Cream

Notes:
– Recipe yields 5 cups.
– Ice cream bowl must be frozen in advance. I keep mine in the freezer all the time to save the hassle of forgetting.

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

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.

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

Add your peach and almond puree and mix until blended.

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

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

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

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.

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

Enjoy with a smile!