Dad's Peach Ice Cream Recipe

5 1 1
Dad's Peach Ice Cream Recipe
Dad's Peach Ice Cream Recipe photo by Taste of Home
Publisher Photo

Dad's Peach Ice Cream Recipe

Read Reviews
5 1 1
Publisher Photo
"MY DAD was the ice cream maker at our house. We had an old-fashioned freezer that had to be cranked by hand, and he took great delight in turning the handle until the ice cream was just right! With the addition of fresh fruit that he picked in a nearby orchard, this was a very special treat."
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 4 cups whole milk
  • 2-1/2 cups sugar
  • 1/4 teaspoon salt
  • 4 large eggs, beaten
  • 5 cups heavy whipping cream
  • 2 cups pureed peaches or nectarines
  • 3 teaspoons vanilla extract
  • 1/4 to 1/2 teaspoon almond extract, optional

Directions

In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight.
In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Freeze according to manufacturer's instructions. Yield: 3 quarts.
Originally published as Dad's Peach Ice Cream in Reminisce July/August 1994, p51

Nutritional Facts

1/2 cup: 295 calories, 21g fat (13g saturated fat), 109mg cholesterol, 74mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 3g protein.

  • 4 cups whole milk
  • 2-1/2 cups sugar
  • 1/4 teaspoon salt
  • 4 large eggs, beaten
  • 5 cups heavy whipping cream
  • 2 cups pureed peaches or nectarines
  • 3 teaspoons vanilla extract
  • 1/4 to 1/2 teaspoon almond extract, optional
  1. In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight.
  2. In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Freeze according to manufacturer's instructions. Yield: 3 quarts.
Originally published as Dad's Peach Ice Cream in Reminisce July/August 1994, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDad's Peach Ice Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
judybd User ID: 2658769 16904
Reviewed Jul. 12, 2011

"WOW this is REALLY, REALLY Yummy.....I used a soup ladel to transfer the hot mix into the eggs...I'm not left-handed so it was a little tricky...well worth the steps!!!"

Loading Image