Peach Ice Cream

I'm not sure I should post this yet. I've only made it once, so I haven't had a chance to tweak it. Specifically, it's so creamy that it has the consistency of whipped cream, and it weighs in at 15.4% butterfat, which is pretty high (although not the highest percentage I've ended up with.)

But, when I made it earlier this summer, at least one person demanded the recipe. So I'm thinking that it's OK for this to just be on the creamy side. Speaking of cream, this is a sweet cream or philly style recipe. I think this is the first philly style recipe I've posted. At first I preferred custards (with eggs), but since then I've come to realize that I like the philly style (no eggs) when fresh fruit is the principal incredient.

1.5 cups heavy cream
1/4 teaspoon vanilla extract
2 large or 3 small ripe peaches, peeled, slice, pits removed
1/4 cup peach necter
1/3 cup sugar

1. Heat cream in small, heavy sauce pan until bubbles form. DO NOT BOIL.
2. Mix in sugar and allow to cool.
3. Puree peaches and nectar in blender or food processor. (Should make about 1.4 cups of puree.)
4. Add puree and vanilla to cool cream. Refrigerate 4-24 hours.
5. Mix well and free in ice cream machine.

Notes

Worked out to 3.5 cups pre-freeze, which makes it 15.4% butterfat.

Using 1c heavy cream and 0.5 cup whole milk would get 10.8%. 1.25 c heavy cream and .25 c of whole milk would make 13.1%, which sounds about right, but those are slightly odd amounts.