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Peach Ice Cream

 Peach Ice Cream
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
5 ServingsPrep: 30 min. + chilling Process: 20 min. + freezing


  • 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 McCormick® Pure Vanilla Extract


  • 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.

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Peach Ice Cream (continued)

Editor's Note: This recipe may need to be frozen in batches
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.