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Georgia Peach Ice Cream

 Georgia Peach Ice Cream
My state is well known for growing good peaches. This delicious recipe has been a family favorite for almost 50 years. —Marguerite Ethridge, Americus, Georgia
30 ServingsPrep: 45 min. + chilling Process: 20 min./batch + freezing


  • 4 eggs
  • 1-1/4 cups sugar, divided
  • 1/2 teaspoon salt
  • 4 cups whole milk
  • 2 cans (14 ounces each) sweetened condensed milk
  • 1-3/4 pounds fresh peaches, peeled and sliced


  • In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until
  • blended; stir in milk. Cook over low heat until mixture is just
  • thick enough to coat a spoon and a thermometer reads at least
  • 160°, stirring constantly. Do not allow to boil. Remove from
  • heat immediately.
  • Quickly transfer to a bowl; place bowl in a pan of ice water. Stir
  • gently and occasionally for 2 minutes. Stir in sweetened condensed
  • milk. Press plastic wrap onto surface of custard. Refrigerate
  • several hours or overnight.
  • When ready to freeze, in a small bowl, mash peaches with remaining
  • sugar; let stand 30 minutes. Pour custard into cylinder of ice cream
  • freezer; stir in some of the peaches. Freeze according to
  • manufacturers' directions.
  • Transfer ice cream to freezer containers, allowing headspace for
  • expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice
  • cream mixture and peaches. Yield: 3-3/4 quarts.

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Georgia Peach Ice Cream (continued)

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