Ingredients
3.5 cups (820 g) white sugar
6 large eggs, beaten
10 fresh peaches, pitted and chopped
4 cups (960 ml) heavy cream
2 cups (480 ml) half-and-half cream
2 teaspoons vanilla extract
0.75 teaspoon salt
Directions
Step 1
In a large bowl, mix together sugar and beaten eggs until smooth. Purée the peaches in a blender or food processor, then stir 5 cups (1180 ml) of the purée into the egg mixture. Add the cream, half-and-half, vanilla, and salt, and mix thoroughly.
Step 2
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes. Transfer the churned ice cream into an airtight container and freeze until firm, about 4 hours.