Fresh Peach Ice Cream

Oxmoor House
1 gallon


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6 eggs
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
1 1/2 tablespoons all-purpose flour
Dash of salt
1 quart milk
1/4 cup light corn syrup
5 cups sliced peaches, mashed
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 (13-ounce) can evaporated milk, chilled


Beat eggs at medium speed of electric mixer until frothy. Gradually add 1 1/2 cups sugar, brown sugar, flour, and salt; beat well. Stir in milk and syrup. Cook over low heat until mixture begins to thicken, stirring constantly. Remove from heat. Chill thoroughly.

Combine peaches and 1/2 cup sugar; stir well. Stir peaches into custard. Add flavorings.

Beat evaporated milk until soft peaks form; fold into custard mixture.

Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving.

Created date

February 2010