There's just something about the quintessential summertime treat -- homemade ice cream -- like the anticipation of that golden moment when it's finally ready to be served...and this luscious peach and sweet cherry version will simply intensify that moment.

Peach Cherry Ice Cream

1 1/2 cups granulated sugar
2 (1/4-ounce) envelopes unflavored gelatin
1/8 teaspoon salt
8 cups half-and-half or light cream - divided use
3 cups (2 pounds) peeled, mashed fully ripe peaches
2 cups fresh dark sweet cherries, pitted and finely chopped
1/4 teaspoon ground mace
2 large eggs, beaten
4 teaspoons vanilla extract

1. In a large saucepan, combine sugar, gelatin, and salt. Stir in half of light cream or half-and-half. Cook and stir over medium heat until the mixture almost boils and sugar dissolves.
2. Add peaches, cherries and mace. Mix until smooth.
3. Stir about 1 cup of hot mixture into beaten eggs; return mixture to the saucepan. Cook and stir for 2 minutes. Cool.
4. Stir in remaining cream and vanilla.
5. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.

Makes 24 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.