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Peach Ice Cream

Yield 8 servings (serving size: 1 cup)
If your peaches are not ripe and soft, pulse them in the food processor.


  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 2 cups chopped peeled peaches

Nutrition Information

  • calories 210
  • caloriesfromfat 28 %
  • fat 6.6 g
  • satfat 3.3 g
  • monofat 2 g
  • polyfat 0.5 g
  • protein 6.5 g
  • carbohydrate 32.1 g
  • fiber 0.4 g
  • cholesterol 121 mg
  • iron 0.5 mg
  • sodium 117 mg
  • calcium 54 mg

How to Make It

  1. Combine milk and half-and-half in a medium, heavy saucepan, and bring to a boil. Remove from heat.

  2. Combine sugar, salt, and egg yolks in a medium bowl; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring well with a whisk. Return milk mixture to pan. Cook over medium-low heat for 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

  3. Pour mixture into the freezer can of an ice-cream freezer, and add peaches. Freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.