Peach Pie Ice Cream

• about 1 pound of peaches
• 1/2 c. water
• 1/2 c. sugar
• 1 c. heavy cream
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon

Peeling the peaches is perhaps the most difficult part of this whole process. The easiest way to do this is with boiling water. Set a very large pot of water on the stove to boil, and cut X’s across the bottom of each peach. Throw the peaches in the boiling water for about 20 seconds, then remove them to a colander (you might want to do this in batches). Run the peaches under cool water, then just slip them out of their skins. You might need to pull the skin off some of them a little, but they should all come off very easily. Throw the skins away, and cut all the peaches up into roughly one inch chunks.

Put the peach pieces and the water in a saucepan and cook them over medium heat for about eight to ten minutes, or until the peaches are very tender. Remove the pan from the heat, and stir in the sugar. Let the peach mixture sit until it’s about room temperature.

Pour all the peaches and the sugary juice into a blender or food processor and puree until it’s smoooooth, no lumps. Unless you want lumps. Then stir in the cream, vanilla, and cinnamon. Pour it into a bowl and set it in the refrigerator overnight to chill, or in the freezer for about an hour.

Then just pour it into your prepared ice cream maker and churn away for the designated time specified.