Peach Ice Cream Makes 1 1/2 quarts (6 servings) My stepmother, Barbara, always makes her peach ice cream when our family gets together at the summer lake house in Alabama. It is rich and creamy, but guess what? No cream. The ice cream base, made with milk and sweetened condensed milk, requires no cooking. If you're using a gel-canister ice cream maker, strain out the peaches, churn the ice cream base and then fold the peaches into the ice cream. (Old-fashioned ice cream makers that require ice and rock salt produce better-textured ice cream, in my opinion.) Serve plain or with Cherry Sauce; see accompanying recipe. MAKE AHEAD: The ice cream base can be prepared (and refrigerated) a day in advance. The ice cream can be made up to a week ahead but is best served after it has been chilled for a few hours. From David Hagedorn. Ingredients 4 large (about 2 pounds) peaches, pitted and mashed (2 cups) 1/2 cup sugar 2 1/2 cups whole milk 14 ounces (1 can) sweetened condensed milk 1 tablespoon vanilla extract 1/2 teaspoon salt Several drops red food coloring (optional) Directions Combine the peaches and sugar in a nonreactive bowl; stir to coat the fruit, then let it sit for 30 minutes. Whisk together the milk, condensed milk, vanilla extract, salt and food coloring, if desired, in a large bowl. Add the sugared peaches and mix well, then transfer the mixture to a pitcher or container with a spout. Cover and refrigerate overnight. Churn the mixture in an ice cream maker according to the manufacturer's directions. Transfer to a large stainless-steel bowl, cover with plastic film wrap (placing the wrap directly on the surface of the ice cream) and freeze for at least 2 hours before serving; this is known as ripening. NUTRITION Per serving (based on 6): 481 calories, 11 g protein, 84 g carbohydrates, 11 g fat, 7 g saturated fat, 38 mg cholesterol, 354 mg sodium, 2 g dietary fiber, 83 g sugar 