Peach Ice Cream

You got ice crystals because there are no eggs in the recipe. Adding eggs to homemade ice makes it keep without forming crystals. I got this secret from the Ben and Jerry's Ice Cream Cookbook.

made it with delicious, very ripe peaches and it came out great. but i agree that peaches should be chopped in to smaller chunks. also, it yielded over 2 quarts of ice cream (4 lbs of peaches plus a full quart of cream = > 2 quarts of ice cream).

I made this recipe twice. The first time I followed it as written and it was great. The second time I chopped the peaches very finely and cooked them down with the sugar, and it was UNBELIEVABLY delicious!!!

Can't wait to try this.

Sara - Add a couple of tablespoons of vodka to the macerating peaches (or Grand Marnier if you like the flavor profile better). That should help a bit. Cover with parchment before putting on the lid.

Delicious, but I would switch to 2 cups cream/2 cups whole milk, or 3 cups cream 1 cup whole milk next time—you could taste the fat from the cream.

We added a tablespoon of good bourbon. Delicious!

This was an easy recipe to make. It developed ice crystals after a few days in the freezer, so I would eat it right away.

Have made this recipe many times, love love love it. I've done it w/cream only and also cream/milk mixture. Either way is fabulous. I'm also a batch cooker so here's what I figured out: 4 lbs of peaches makes too much for my ice cream maker SO I can still prepare this amt of peaches, but after they've sat for 30 mins I divide them in half & freeze for next time. I just have to prepare the cream mixture w/thawed peaches. Highly recommend this re pie, plan on trying w/strawberries!

Great recipe. I've made some other ad-hoc versions of peach ice cream in the past and this one has the best peach flavor. To avoid having it freeze up to firm I ran the peaches through the vitamin and then simmered on low heat to get all of the water out (about an hour). This will give you a lovely peach concentrate. Stir frequently while scraping the bottom to prevent getting burned or caramelized sugar and peach on the bottom. Add a fresh peach or two to the churn about 5 min before its done.

I used some of the other notes & made the best ice cream! Do the following: -after you macerate the peaches use a whisk or a fork to mash them. Leave some chunks but get some of it to purée form -use 2 cups heavy cream & 1c half & half -add 2 tablespoons of good bourbon to the cream mix -beat 2 eggs is a bowl & when the cream is steaming, add half the cream to the eggs to temper them & then pour them back in the pot. Continue to heat on low for 3 mins until it thickens. -this makes 2-3 batches!

I’ve made peach ice creams a few times over the years and always been disappointed because they never tasted peachy enough...this time I used this recipe and some very ripe fresh peaches but I took the advice of another reviewer and cooked the peaches and sugar down into a syrupy mix and with that change THIS IS THE PEACHIEST ICE CREAM IVE EVER HAD-SO GOOD! I must admit I haven’t tried the recipe as written but the addition of this step made it AMAZING! Also added that tablespoon of bourbon!

Summary of helpful notes from others: halve the recipe, cook peaches down with sugar and partially blend with hand blender or mash, add a tablespoon or 2 of bourbon, do a 3:1 ratio of heavy cream/whole milk. Served with sliced toasted almonds, a drizzle of olive oil and flake salt.

I would advise that after the peaches macerate, you should help them break down with either a fork or whisk. Then the flavor will blend better with the cream and it won’t just be chunks of peaches throughout.

I made this twice. The first time I smashed up the peaches, and it was wonderful. The second time I blended the peaches with the other ingredients in the blender. Both times were fantastic. My family preferred the blended version.

This is the all time best ice cream foundation. Go Melissa! Also I add an appropriate liqueur flavor. Enriches the taste.