Dad's Peach Ice Cream

This recipe was originally made in an old-fashioned freezer that had to be cranked by hand, where the handle was turned until the ice cream was just right! With the addition of fresh fruit that was picked in a nearby orchard, this was a very special treat.


24 servings


4 cups milk
2 1/2 cups granulated (white) sugar
1/4 teaspoon salt
4 eggs, beaten
5 cups heavy whipping cream
2 cups pureed peaches or nectarines
3 teaspoons vanilla extract
1/4 to 1/2 teaspoon almond extract, optional


In a heavy saucepan, heat milk to 175°F (79°C). 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 to 12 minutes or until a thermometer reads 160°F (71°C) and the 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.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2 to 4 hours before serving. Freeze according to manufacturer's instructions.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 2 hours
Processing Time: 20 minutes/batch
Freeze Time: 4 hours

Nutritional Information

Amount per serving (1/2 cup): Calories 295, Fat 21 g (Saturated Fat 13 g), Cholesterol 109 mg, Sodium 74 mg, Carbohydrate 26 g, Trace Fiber, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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