This recipe is a treasured family recipe. Nothing like homemade ice cream in the summer time. Hope you enjoy the recipe. Southern Creamy Peach Ice Cream (with Eagle Brand + Eggs) This recipe makes a full 4-quart freezer of rich, creamy peach ice cream. I halved the recipe for my 2-quart machine, and it turned out perfectly—just adjust accordingly if you’re using a smaller churn like mine!” Ingredients: 2 large whole eggs 4 large egg yolks 2 ½ cups granulated sugar (I always taste after adding the peaches to make sure the mixture is sweet enough.) 1 can (14 oz) sweetened condensed milk (Eagle Brand) 1 can (12 oz) evaporated milk 2 cups heavy cream Whole milk — enough to bring the total mixture up to your freezer’s fill line (about 3½ to 4 quarts total) 1 tablespoon pure vanilla extract ¼ teaspoon of salt 5 cups fresh ripe peaches, peeled and finely chopped. It’s best to chop the peaches with a knife rather than puréeing them in a food processor.…