• 2 1/2 pounds fresh peaches, peeled, pitted and chopped

• 1 pint half-and-half cream

• 1/2 C white sugar

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 tsp vanilla extract

• 2 C whole milk, or more (as needed)

Working in batches, purée peaches with half-and-half and sugar in a blender or food processor. Mix peach mixture, sweetened condensed milk, evaporated milk and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about four hours.

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