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Contest-Winning Peach Ice Cream

 Contest-Winning 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


  • 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 McCormick® Pure Vanilla Extract
  • 6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices


  • 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

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Contest-Winning Peach Ice Cream (continued)

Directions (continued)

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