With our end-of-the-summer bounty of peaches reaching very full, very ripe, very sweet, VERY juicy capacity, I knew I had to do something QUICK with my SIXTEEN POUNDS of ’em.
I followed this recipe with…well, as you can see for yourself, fantastically delicious results.
A couple notes, as always:
I only had organic granulated sugar on hand, so I replaced the brown sugar called for with more of the granulated. Was totally fine as a substitute.
Oh, and I opted out of mashing the peaches and just diced them instead.
I made a quadruple batch of the peaches/sugar/cinnamon mixture, let it “marinate” for a day and then froze all but one batch. Now we will have peach ice cream FOREVER. NOMNOMNOM.
If you don’t have one already, may I recommend this ice cream maker? You’ll have this incredible dessert (or breakfast. or lunch. ahem.) in just about twenty minutes flat. Instant gratification rules!