Peach Ice Cream II

This delicious cream ice cream tastes like peaches and cream.


24 servings


4 cups milk
2 1/2 cups granulated (white) sugar
1/4 teaspoon salt
4 large eggs, beaten
5 cups heavy cream
2 cups puréed peaches or nectarines
1 tablespoon vanilla extract
1/4 teaspoon almond extract (optional)


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 to 12 minutes or until mixture coats the back of a metal spoon; 160°F (71°C). 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.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 2 hours
Process Time: 20 minutes
Freeze Time: 4 hours

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Thelma Waggoner

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