Peach Ice Cream Recipe

5 4 4
Peach Ice Cream Recipe
Peach Ice Cream Recipe photo by Taste of Home
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Peach Ice Cream Recipe

Read Reviews
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Adding peaches to a mouthwatering vanilla ice cream recipe I got from my mother-in-law resulted in this fabulous flavor. My boys say it's the greatest and think it tastes best served outdoors under a shade tree!—Lisa Tenbarge, Haubstadt, Indiana
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling Process: 20 min. + freezing
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling Process: 20 min. + freezing

Ingredients

  • 1 cup sugar
  • 1 cup milk
  • 1 egg, beaten
  • 3-1/3 cups heavy whipping cream
  • 1/4 cup instant vanilla pudding mix
  • 1-1/2 cups finely chopped fresh or frozen peaches, thawed
  • 2 teaspoons vanilla extract

Directions

In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture. Yield: 1-1/4 quarts.
Editor's Note: This recipe may need to be frozen in batches
Originally published as Peach Ice Cream in Country Woman July/August 2000, p31

  • 1 cup sugar
  • 1 cup milk
  • 1 egg, beaten
  • 3-1/3 cups heavy whipping cream
  • 1/4 cup instant vanilla pudding mix
  • 1-1/2 cups finely chopped fresh or frozen peaches, thawed
  • 2 teaspoons vanilla extract
  1. In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  3. Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture. Yield: 1-1/4 quarts.
Editor's Note: This recipe may need to be frozen in batches
Originally published as Peach Ice Cream in Country Woman July/August 2000, p31

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Reviews forPeach Ice Cream

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Worshipguy User ID: 6391761 86750
Reviewed Aug. 25, 2014

"This was good, but not great for me anyway."

MY REVIEW
Kichler073 User ID: 32326 40427
Reviewed Jun. 10, 2012

"Great recipe and easy to make!"

MY REVIEW
misscleocat User ID: 257578 28149
Reviewed Jan. 23, 2011

"Awesome!!!! I have made this countless times over the years. This is my go to recipe for ice cream."

MY REVIEW
agraceberry User ID: 2511024 70801
Reviewed Sep. 5, 2010

"Delicious peach ice cream! I used fat free half and half in place of most of the whipping cream. Also made it with 1/3 cup chocolate syrup in place of the peaches, Very good!"

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