Peach ice cream
- 1/4 cup fresh lemon juice
- 5 oz evaporated milk
- 1 1/4 cups whole milk
- 2 tbsp sugar
- 1/4 tsp salt
- 3/4 cup peach nectar
- 14 oz sweetened condensed milk
- 4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained
Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture with peach nectar.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)