Contest-Winning Peach Ice Cream
Total TimePrep: 20 min. + chilling Process: 20min./batch + freezing
Makesabout 3 quarts
- 2 cups half-and-half cream
- 3-1/2 cups sugar
- 3/4 teaspoon salt
- 6 large eggs, lightly beaten
- 4 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices
- In a large saucepan, heat half-and-half to 175°; 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° 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 2-4 hours before serving.
Nutrition Facts1/2 cup: 306 calories, 18g fat (11g saturated fat), 117mg cholesterol, 115mg sodium, 34g carbohydrate (32g sugars, 0 fiber), 3g protein.
Jul 3, 2020
I have read the reviews and immediately realized that the recipe is not receiving favorable reviews - this is because the recipe calls for too much sugar (3 1/2 C Sugar - wow!). When I read the recipe originally I gasped at the amount of sugar - the ice cream won't freeze well with this amount of sugar. This amount is a mistake(?) Too much sugar will result in the ice cream (or sorbet) not freezing well. In fact, sugar is such a critical element to sorbet that it is best to use a refractometer to measure the sugar percentage exactly right so the consistency of the sorbet is perfect every time. Ice cream is easier to make but the sugar still has to be right. It is not surprising to see that the good ratings included comments about changing the sugar volume. I adjusted the recipe to 2 C heavy cream and 1 1/2 C half
Jul 9, 2018
I followed this recipe to the "T" and it did not set. It was in the ice cream freezer for 30 minutes and was still like a melted milkshake, barely slushy. I then put it in the freezer and it finally firmed up, but it is still just soft-serve consistency, even after 48 hours and setting my freezer on quick freeze (-8 degrees). It has almost a sticky/slimy texture. Also, like others are saying, it is VERY sweet and more like vanilla than peach. The peaches were very ripe and juicy, but there was little peach flavor to the "ice cream".
Aug 7, 2017
I make a lot of homemade ice cream and when a friend gave me a huge bushel of beautiful peaches from her tree, I just had to make some peach ice cream. Although I thought the amount of sugar was high, I followed the recipe exactly. I should have listened to my gut... this is beyond too sweet! And to make maters worse, the amount of sugar totally takes over any peach flavor. I used 8 medium size peaches which yielded 3.5 cups of pureed peaches. In total after everything was cooked and mixed together, I had about 11 cups of ice cream mix. I made one batch with 4 cups already but not sure what I will do with the rest. It's so cloyingly sweet that if I'm going to churn the rest, I think I need to add more pureed peaches and more half and half. Do I want to throw more money down the drain to try and remedy this? Not sure... I'm very disappointed.
Aug 7, 2017
Even though my peaches were perfectly ripe and delicious when eaten fresh, this recipe tasted like plain vanilla ice cream. The peach flavor did not come through at all. So disappointed that I wasted all these peaches and have 2 big bowls of vanilla ice cream.
Aug 4, 2017
Delish! Added a few of my own embellishments to the recipe: Instead of the sugar, I used a can of Creme de Coconut. Also reduced the whipping cream to 2 cups. Finally, added a 1/2 oz. of Amaretto liquor to diced, fresh peaches and microwaved them for about a minute, then pulsed so still somewhat chunky. Top a dish of this fabulous Peach Coconut Almond Ice Cream with a few slivered almonds!
Jul 28, 2017
My parents got me an ice cream maker for Christmas and this was a chance to break it in. Made this starting 2 days ago with peaches from the local Charlotte, NC farmers market, fresh SC peaches are super in season right now! I did cut down on sugar, and it was still super sweet. This is AMAZINGLY delicious. I ate some after dinner and some during breakfast this morning. Highly recommend. I need to halve next time, my ice cream maker only does batches of about 1.5-2 qts but you stated in the recipe that this does 3.
Nov 15, 2016
Creamy texture, delicious taste. This is the first time my home-made ice cream came out with such a great texture. Other reviewers thought it too rich. Not for my taste. I love it. Yes, there is a lot of cream in it...it's ice-cream. If I am going to the trouble of making it, I want it to taste fantastic. I plan on trying other flavors with this as the base. And, even tho it requires more work, I appreciate that the eggs get cooked.
Apr 16, 2011
I agree with the previous reviewer that this is a very rich ice cream, a little too rich for our taste. I will make it again but will cut down on the cream, using milk for at least half of it.
Oct 23, 2010
I used frozen strawberries in place of the peaches. This is a very rich ice cream, a little goes a long way.