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Peach Ice Cream

When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long! -Toni Box Weaver, Alabama

24 ServingsPrep: 20 min. + chilling Process: 20min./batch + freezing

Ingredients

2 cups half-and-half cream
3-1/2 cups sugar
3/4 teaspoon salt
6 eggs, lightly beaten
4 cups heavy whipping cream
2 teaspoons vanilla extract
6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices

Directions

In a large saucepan, heat half-and-half to 175°; stir in the
sugar and salt until dissolved. Whisk a small amount of hot cream
mixture into the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until the mixture reaches at least
160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice
water; stir for 2 minutes. Stir in whipping cream and vanilla.
Press plastic wrap onto surface of custard. Refrigerate for several
hours or overnight.
Place peaches in a blender, cover and process until pureed. Stir into
the custard. Fill cylinder of ice cream freezer two-thirds full;
freeze according to manufacturer's directions.
Refrigerate remaining mixture until ready to freeze, stirring before
freezing each batch. Allow to ripen in ice cream freezer or firm up

2 of 2

Peach Ice Cream (continued)

Directions (continued)

in the refrigerator freezer for 2-4 hours before serving. Yield:
about 3 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 306 calories, 18 g fat (11 g saturated fat), 117 mg cholesterol, 115 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.