No-Cook Peach Ice Cream

Yield: Makes 1 1/2 quarts

Ingredients

• 1  (14-ounce) can sweetened condensed milk
• 1  (5-ounce) can evaporated milk
• 1 1/4  cups  whole milk
• 4  peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained
• 2  tablespoons  sugar
• 1/4  cup  fresh lemon juice
• 1/4  teaspoon  salt
• 3/4  cup  peach nectar

Preparation

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.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.