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Peach Ice Cream

Total Time

Prep: 30 min. + chilling Process: 20 min. + freezing

Makes

1-1/4 quarts

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

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

  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.

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