Peach Ice Cream

A light ice cream that is great for fresh peaches (best peaches are those just picked). No cooking required.
Prep Time 1 hour
Setting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 32 servings


  • 1 Blender or Food Processor
  • 1 Ice Cream Maker


  • 6 eggs beaten
  • cups white sugar
  • 10 peaches pitted and chopped
  • 4 cups heavy cream
  • 2 cups half-and-half
  • 2 tsp vanilla extract
  • ¾ tsp salt


  • At least 24 hours prior to use, place ice cream maker bowl in the freezer.

Ice cream pep

  • Peel the peaches. To do this, start a pot of boiling water. Once boiling, add in a few peaches. After 10-15 seconds remove them from the boiling water. The skins should slide right off. Lengthen the time in the water as needed, but generally 10-15 seconds will do the trick.
    10 peaches
  • Pit and chop the peaches; you may find, especially with fresh peaches, that you can separate the fruit by hand to place in the blender/food processor.
  • Purée the peaches.
  • In a large bowl, mix together eggs and sugar until smooth. Stir in 5 cups of the peach purée. Stir in cream, half-and-half, vanilla, and salt. Mix well.
    6 eggs, 3½ cups white sugar, 4 cups heavy cream, 2 cups half-and-half, 2 tsp vanilla extract, ¾ tsp salt

Ice Cream

  • Follow the instructions for your ice cream maker and add the mixture into the freezer canister.
  • Once ripened, place the ice cream in a freezer-safe dish and let sit for at least 1 to 2 hours. Store for up to 2 weeks.


This recipe makes a lot.  The original recipe can be found here.  I cut it in half, but if your ice cream freezer bowl is cold enough to handle 2 rounds (I’ve got a 4 quart bowl) it’s great to share.
Keyword Ice Cream, Peaches
Author: Zack

Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.



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