Our neighbor gave us a bag of peaches so we made ice cream out of them. We based our recipe on this one because we couldn't find my parent's recipe soon enough:
3 c. mashed canned or fresh peaches
1 tbsp. fresh lemon juice
4 c. milk
3 c. whipping cream
1 1/2 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. salt
If fresh peaches are used, cook and sweeten to taste. Combine peaches and lemon juice. Combine milk, whipping cream, sugar, vanilla, almond extract, and salt. Add peaches to milk mixture. Chill. Churn freeze. Yield about 1 gallon. Any fruit may be substituted for this recipe.
We made twice as much (for a family picnic) and made a few modifications. We didn't mash the peaches but rather puréed about 2 cups of the peaches and left the rest cut small. We also used half-and-half instead of milk and only half as much as the recipe called for.
The taste is wonderful and very creamy. Almost exactly like peaches and cream. Next time I think I'd purée at least half of the peaches and I might use a few egg yolks. Egg yolks are an emulsifier which means they cause the fats and other liquids to stay completely mixed which I think would have given it a better texture. Many of the recipes I found online use egg yolks (some even used whole eggs!). That's what makes a French ice cream French, by the way, also known as frozen custard but for some reason the US government restricts the use of the word custard to desserts containing some large quantity of eggs that's more than people usually want to use.
Shortly after we made the ice cream we saw that Jeremy had emailed us the family recipe.
Peach Ice Cream
6c Mashed Peaches
the juice of 2 lemons
1 pinch salt
1 can canned milk
1 pt Whipping Cream
1 pt milk
Combine and freeze in ice-cream freezer.
Makes 5-6 quarts.
That stuff is really good. I'd recommend you try that recipe first. It should be noted, though, if you didn't figure it out already, that homemade ice cream can be more expensive than even the more premium ice creams at the store.