This succulent peach recipe spotlights Georgia’s peach growing central region which is the largest commercial peach-growing area in Georgia, producing 100 million pounds of peaches annually. Home to about 1.6 million peach trees, the largest peach-growing counties in this region include Crawford, Houston, Macon, Monroe, Peach and Taylor.

4 cups whole milk

2 cups half-and-half

1 (5-ounce) can sweetened condensed milk

1 cup sugar

2 teaspoons pure vanilla extract

12 ripe peaches, pitted and chopped

1 cup sugar

1. Combine 2 cups milk, the half-and-half, condensed milk, sugar and vanilla.

2. Place in a blender and puree until smooth and well combined.

3. Add remaining 2 cups milk. Refrigerate overnight.

4. In another container, mix the peaches and sugar and refrigerate overnight.

5. When ready to freeze the ice cream, combine the milk mixture with the peaches.

6. Place in an ice cream freezer and freeze according to manufacturer's directions 30 to 35 minutes until creamy and smooth.

Makes 1 gallon.

Calories per (1 / 2-cup) serving:

118 calories;

24 percent calories from fat;

3 grams total fat;

2 grams saturated fat;

10 milligrams cholesterol;

21 grams carbohydrates, .7 grams total fiber;

17 grams total sugars;

20 grams net carbohydrates;

2 grams protein;

24 milligrams sodium;

Recipe adapted from the Kitchen farm stand in Dahlonega, Ga. and published in the Florida Sun-Sentinel 7/30/09.

Photo courtesy of Taste of Home Magazine.

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