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Peach Ice Cream

Peach ice cream goes with several different types of pie---peach, of course, but also pecan. And the taste is delicate enough to complement other types of fruit pie. I made a batch of Philadelphia-style ice cream, meaning no eggs. I used 2/3 heavy cream, 1/3 half-and-half. The fruit came from one of my jars of peach preserves. I added about ¼ cup of sugar to complement what was in the preserves.
Here is the ice cream in my Kitchenaid mixer. I had a great deal of trouble getting the drive to stay engaged with the beater. The new Kitchenaid bowls come with a friction-fit coupler that simply doesn’t work for me. The old style coupler kept sliding, too. I’m not sure why since it was relatively reliable in the past. But it eventually jammed itself into a position that kept the beater moving. I ended up with smooth, fluffy ice cream. I spread it out on a pan and put it in the freezer overnight to harden.
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