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Peach Ice Cream

Delicious and creamy. Best made with local sweet peaches!


  • 10-12 large very ripe peaches
  • 1/2 cup sugar
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 quart whole milk
  • 1 pint whipping cream
  • 1 T. vanilla


  1. Peel, slice, and the peaches. Chop about 1/2 of the peaches in a food processor or mince finely. Stir in 1/2 cup sugar. Set aside.
  2. In a Pyrex mixing bowl, whisk the eggs with 1 1/2 cups sugar. Set aside.
  3. In a 2-quart pan set over medium heat, scald the milk.
  4. Pour a little bit of the hot milk into the egg/sugar mixture, whisking constantly. Return the egg/ milk mixture to the pan and continue heating until the mixture coats the back of a spoon.
  5. Pour into the freezer container. Cool.
  6. Beat the whipping cream to soft peaks. Fold into milk/egg mixture.
  7. Add the peaches and vanilla.
  8. Pour into the freezer container, stir to combine all of the ingredients.
  9. Freeze according to the ice cream maker instructions with rock salt and ice.
  10. When the ice cream maker stops, unplug it, remove the lid and the dasher.
  11. Replace the lid. Add lots of ice and rock salt. Cover with a beach towel for a couple of hours.
  12. Serve and enjoy!