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Peach Ice Cream Recipe

Peach Ice Cream Recipe photo by Taste of Home

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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

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Peach Ice Cream Recipe

Prep: 20 min. + chilling Process: 20min./batch + freezing

Yield: 24 Servings

20 20 40

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

Nutritional 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.

Originally published as Peach Ice Cream in Taste of Home June/July 2004, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Peach Ice Cream

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Reviewed on Apr. 16, 2011 by grannygourmet

I agree with the previous reviewer that this is a very rich ice cream, a little too rich for our taste. I will make it again but will cut down on the cream, using milk for at least half of it.