Palmetto Peach Ice Cream

1 ½ pounds of South Carolina peaches, peeled, pitted, and sliced
½ cup sugar
1 tablespoon pure vanilla extract
2 cups half-and-half, chilled
1 cup whole milk
1 (14-ounce) can sweetened condensed milk

With a potato masher, crush half of peaches. Roughly chop remaining peach slices to yield 2 ½ to 3 cups.
In a large bowl, combine peaches, sugar, and vanilla. Let stand at room temperature for 30 minutes, stirring occasionally.
Add half-and-half, milk, and sweetened condensed milk, stirring to mix. Pour into the canister of a 4-quart ice-cream freezer and freeze according to manufacturer’s directions.

For a 1-to 1 1/2 –quart ice-cream maker, reduce ingredients to the following quantities:

¾ pound South Carolina peaches, peeled, pitted, and sliced
¼ cup sugar
1 ½ teaspoons pure vanilla extract
1 cup whole milk
7 fluid ounces sweetened condensed milk

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