Ingredients

• 2 pounds Eva’s Pride peaches, peeled, pitted and cut in large chunks (8 to 10 medium peaches)
  2 pounds Eva’s Pride peaches, peeled, pitted and cut in large chunks (8 to 10 medium peaches)
• 2 cups raw heavy cream
  2 cups raw heavy cream
• 1 cup whole milk
  1 cup whole milk
• ⅓ cup creamy raw wildflower honey
  ⅓ cup creamy raw wildflower honey
• 1 teaspoon vanilla extract
  1 teaspoon vanilla extract

Instructions

1. Put the peaches in a blender and puree on high until smooth, about 1 minute. You should have about 2 ½ cups of puree. Set aside.
2. In a small saucepan over medium heat, combine the heavy cream, milk, honey, and vanilla extract. Heat, whisking frequently, until the honey dissolves, about 5 minutes. Remove the pan from the heat and whisk in the peach puree. Transfer the mixture to a bowl and refrigerate for at least 1 hour.
3. Pour the custard into the frozen container of a 2-quart ice cream maker and process according to the manufacturer’s directions, or until the liquid reaches a thick milkshake consistency, 25 to 30 minutes.
4. Transfer the ice cream back into the 7.5 x 9.5-inch glass baking dish, cover, and freeze until hard, 2 to 3 hours.
5. When ready to serve, remove the ice cream from the freezer and let soften for 3 to 5 minutes. Scoop into serving dishes. The ice cream will keep covered in the freezer for up to 2 weeks.