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Peach Orchard Ice Cream

 Peach Orchard Ice Cream
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.
8 ServingsPrep: 20 min. Process: 20 min. + freezing


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/8 teaspoon salt


  • 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.
  • In a large bowl, combine the gelatin, milk, cream and evaporated
  • milk.
  • 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.
  • 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.

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Peach Orchard Ice Cream (continued)

Nutritional Facts: 1 serving (1/2 cup) equals 280 calories, 6 g fat (4 g saturated fat), 26 mg cholesterol, 91 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.