Peach Orchard Ice Cream Recipe
Peach Orchard Ice Cream Recipe photo by Taste of Home
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Peach Orchard Ice Cream Recipe

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South Carolina is one of the leading producers of peaches. Luckily, we live only 3 miles from a large peach orchard. This ice cream is one of my most popular uses for the luscious fruit. We can hardly wait for the harvest so we can enjoy it.
TOTAL TIME: Prep: 20 min. Process: 20 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Process: 20 min. + freezing
MAKES: 8 servings


  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • 1-1/2 cups milk
  • 1 cup half-and-half cream
  • 1/2 cup evaporated milk
  • 2 cups sliced peeled ripe peaches
  • 1-3/4 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Nutritional Facts

1/2 cup: 280 calories, 6g fat (4g saturated fat), 26mg cholesterol, 91mg sodium, 53g carbohydrate (51g sugars, 1g fiber), 5g protein.


  1. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
  2. In a large bowl, combine the gelatin, milk, cream and evaporated milk.
  3. In another bowl, mash the peaches with 1 cup sugar. Add the peach mixture, extracts, salt and remaining sugar to the cream mixture; stir until sugar is dissolved.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
Originally published as Peach Ice Cream in Country Woman July/August 2003, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Maggiekev User ID: 7993677 128166
Reviewed Sep. 17, 2014

"Gelatin issue - tell me what I did wrong. Followed directions exactly for 1st time experience. Microwaved gelatin & water for 20 sec in a small microwave. When adding the "completely cooled down gelatin mixture" to the dairy mixture the gelatin immediately became stringy. Fortunately a lot of the "stringiness" stuck to the paddle and I could extract this from the ice cream mixture to reduce inclusion w/the final product. Taste is wonderful minus gelatin factor. NOTE: have made tons of ice cream with & without egg. First time using gelatin."

rockie1 User ID: 479943 89454
Reviewed Jul. 20, 2013

"This was loved by my family"

HB's grandaughter User ID: 5787737 48810
Reviewed Jan. 27, 2011

"Loved this ice cream, It was the best peach ice cream I've ever had. Thanks for sharing this."

jgfan User ID: 48477 48809
Reviewed Apr. 17, 2009

"[quote user="Tubby65"] Has anyone tried this recipe using fat free half and half and fat free evaporated milk to lower the fat calories?

I'm sure you can make it with low fat ingredients, it just won't be as rich tasting. "

Tubby65 User ID: 3299427 48805
Reviewed Apr. 16, 2009

"Has anyone tried this recipe using fat free half and half and fat free evaporated milk to lower the fat calories?"

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