Homemade ice cream

I'd forgotten how good it is! We made peach ice cream (actually ice milk, since I didn't make it with cream) and brought it to a BBQ Saturday night. It was a hit and caused quite a few people to remark about how they used to make homemade ice cream and should do so again.

The ice cream maker I have is this one:

It was purchased about 20 years ago and was used a lot at first and then spent most of its years in the box. I think I stopped because I was scared away from making ice cream with raw eggs; however, I had forgotten how tasty fruit-based ice milks and sorbets are. Plus they're super easy to make.

This ice cream maker, which you can still buy new today or used from eBay, garage sales, and maybe even thrift stores, is easy to use and turns out a decent frozen treat. Its main feature is a chilled cylinder that you need to pre-freeze for at least 7 hours in the freezer (so it's best to just store it there). You insert the plastic paddle, pour in the blended mixture of your choice, and turn the crank by hand every few minutes. It makes a quart of ice cream in about 1/2 hour (I don't believe the 20 minutes or less on the packaging unless you want very soft ice cream).

The peach ice "milk" I made was following this recipe:

2 cups of peaches (skinned, pitted and cut into quarters)
1 12 ounce can of evaporated milk (I used 2%)
3/4 cup of milk (I used non-fat)
3/4 cup of sugar
1/4 teaspoon almond extract

I used a stick blender to mix everything together but you can also use a blender or food processor.