Photo: Rick Lew; Styling: Sara Foster
Prep Time
10 Mins
Cook Time
20 Mins
Chill Time
8 Hours
Stand Time
30 Mins
Freeze Time
2 Hours
Yield
Makes about 1 quart

We flipped for this Fresh Peach Ice Cream in our Test Kitchen--the recipe got our highest rating--because it captures the taste of summer.

How to Make It

Step 1

Combine 3/4 cup sugar, egg yolks, and whole egg in a medium bowl. Scrape seeds from vanilla bean, and add seeds, pod, and half-and-half to saucepan. Warm over medium-high heat 8 minutes or until mixture begins to steam. Do not boil. Slowly whisk into egg mixture. Return to saucepan, and cook over medium heat, stirring constantly, 10 minutes or until mixture coats back of a spoon. Whisk in butter and cream. Let cool, and chill 8 hours.

Step 2

Toss peaches with remaining 1/2 cup sugar and salt; let stand at least 30 minutes in a glass or stainless bowl.

Step 3

Puree peaches and peach preserves in a blender until well combined but not completely smooth. Combine peach and custard mixtures, and freeze in an ice-cream maker according to manufacturer's instructions.

Seasoned in the South: Recipes from Crook's Corner and from Home; Crook's Corner, Chapel Hill, North Carolina

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