Mint Chocolate Chip Ice Cream

 4cups half and half

 4 cups heavy cream

 2 cup sugar

 1 teaspoon salt

 2 teaspoon vanilla extract

 2 teaspoon peppermint extract (I like to use mint extract if I can find it)

 6+ drops green food coloring (optional)

 12 oz package miniature semisweet chocolate chips

In a large bowl, stir together the half and half, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Add in the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10-15

minutes into the freezing, add the chocolate chips. After the ice cream has thickened, this is about 30 minutes, spoon into a container, and freeze for 4 hours.

Peach Ice Cream

I found this recipe on allrecipes.com and adapted it.  It was a big hit at our house

 2 1/2 pounds fresh peaches - peeled, pitted and chopped (I just use bottled, it’s about 2 quarts)

 1/2 cup white sugar

 1 pint half-and-half cream

 1 (14 ounce) can sweetened condensed milk

 1 (12 fluid ounce) can evaporated milk

 1 teaspoon vanilla extract

 2 cups whole milk or heavy whipping, or as needed

Optional: 1 tsp of almond and 1 tsp. nutmeg

Directions

Puree peaches with the sugar and half-and-half in batches in a blender or food processor.

In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.

Follow the manufacturer's instructions to freeze the ice cream.

Tip: I like to make it a head of time and freeze the ice cream in the freezer for about four hours before serving.

Makes 1 gallon