Peach Ice Cream
A light ice cream that is great for fresh peaches (best peaches are those just picked). No cooking required.
- 1 Blender or Food Processor
- 1 Ice Cream Maker
- 6 eggs beaten
- 3½ 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
- 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.