Dad's Peach Ice Cream Recipe

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Dad's Peach Ice Cream Recipe
Dad's Peach Ice Cream Recipe photo by Taste of Home
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Dad's Peach Ice Cream Recipe

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"MY DAD was the ice cream maker at our house. We had an old-fashioned freezer that had to be cranked by hand, and he took great delight in turning the handle until the ice cream was just right! With the addition of fresh fruit that he picked in a nearby orchard, this was a very special treat."
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 4 cups milk
  • 2-1/2 cups sugar
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 5 cups heavy cream
  • 2 cups pureed peaches or nectarines
  • 1 tablespoons vanilla extract
  • 1/4 to 1/2 teaspoon almond extract, optional

Directions

In a heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 1-gallon ice cream freezer. Freeze according to manufacturer's instructions. Yield: 3 quarts.
Originally published as Dad's Peach Ice Cream in Reminisce July/August 1994, p51

Nutritional Facts

1/2 cup: 295 calories, 21g fat (13g saturated fat), 109mg cholesterol, 74mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 3g protein.

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  • 4 cups milk
  • 2-1/2 cups sugar
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 5 cups heavy cream
  • 2 cups pureed peaches or nectarines
  • 1 tablespoons vanilla extract
  • 1/4 to 1/2 teaspoon almond extract, optional
  1. In a heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 1-gallon ice cream freezer. Freeze according to manufacturer's instructions. Yield: 3 quarts.
Originally published as Dad's Peach Ice Cream in Reminisce July/August 1994, p51

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MY REVIEW
Dewie User ID: 9225647 269826
Reviewed Jul. 22, 2017

"Made this today. Best ice cream recipe I have found. Reminds me of childhood summer memories from a few decades ago. Thank you for sharing this.

I had to try it because of the name.
Recipe doesn't list cooking temps. Medium for heating milk medium-low after eggs are added. Recommend cooking the 10 minutes or so while stirring.
Well worth the effort."

MY REVIEW
judybd User ID: 2658769 16904
Reviewed Jul. 12, 2011

"WOW this is REALLY, REALLY Yummy.....I used a soup ladel to transfer the hot mix into the eggs...I'm not left-handed so it was a little tricky...well worth the steps!!!"

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