4 c. peaches
1 tbsp. lemon juice
1 1/2 c. sugar
1/4 tsp. salt (to make ice cream freeze harder)
1 can Eagle Brand milk
3 eggs
1 tbsp. vanilla
8 c. milk (or whatever it takes to fill the gallon churn)

Peel, pit, and finely chop peaches in blender or food processor. Stir in half (3/4 cup) the sugar with the peaches, add lemon juice. Set aside. In large bowl with mixer at medium speed beat eggs until light and frothy. Gradually add remaining sugar (3/4 cup), the Eagle Brand milk, beating until all is dissolved. Add milk and vanilla, beating until blended. Stir in peach mixture.

Freeze in 1 gallon electric churn according to manufacturer's directions.