Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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.

Bill Smith
Recipe by MyRecipes July 2007

Gallery

Rick Lew; Styling: Sara Foster

Recipe Summary

prep:
10 mins
cook:
20 mins
chill:
8 hrs
stand:
30 mins
freeze:
2 hrs
total:
11 hrs
Yield:
Makes about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

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

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