My mom used to always make peach ice cream for the 4th.  It's one of the vivid memories of my childhood.  She made the cream concoction and my brother and I were in charge of churning.  He would sit on top of it and I would crank it with all my strength. 

There are still a few precious jars of last seasons peaches in the country pantry, so I cracked open a jar this past weekend and used this Southern Living Recipe. (Sorry Mom, but your 1970's recipe needed a little upgrade!)

Since my brother lives 3000 miles away, I thought I would use the Cuisinart ice cream maker which was a wedding gift (no rock salt or cranking needed).    All in all, very easy and nothing beats home made ice cream on a hot 4th of July.

Photo: Jennifer Davick; Styling: Amy Burke

Ingredients

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon table salt
• 2 cups milk
• 1 cup heavy whipping cream
• 1 egg yolk
• 1 1/2 teaspoons vanilla bean paste*
• 1 cup peeled and coarsely chopped peaches
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons butter
• 1 cup coarsely chopped pecans
• 1/4 teaspoon kosher salt

Preparation

• 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
• 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
• 3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
• 4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
• 5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
• 6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
• *Vanilla extract may be substituted.

http://www.myrecipes.com/recipe/peach-and-toasted-pecan-ice-cream-10000001997569/