Peach Ice Cream III

When peaches are in season, this recipe should be at the top of your list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long!


about 3 quarts (24 servings)


2 cups half-and-half cream
3 1/2 cups granulated (white) sugar
3/4 teaspoon salt
6 eggs, lightly beaten
4 cups heavy whipping cream
2 teaspoons vanilla extract
6 to 8 medium peach, peeled and sliced or 4 cups frozen unsweetened peach slices


In a large saucepan, heat half-and-half to 175°F (79°C); stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160°F (71°C) and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.

Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2 to 4 hours before serving.

Estimated Time

Preparation: 20 minutes
Chill Time: 4 hours
Process Time: 20 minutes/batch
Freeze Time: 4 hours

Nutritional Information

Amount per serving (1/2 cup): Calories 306, Fat 18 g (Saturated Fat 11 g), Cholesterol 117 mg, Sodium 115 mg, Carbohydrate 34 g, Trace Fiber, Protein 3 g.

Recipe Courtesy Of

Toni Box, Weaver, Alabama

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