Old-Fashioned Peach Ice Cream

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Old-Fashioned Peach Ice Cream

Don’t pass up those juicy sweet peaches on your next trip to the farmers market. Buy more than you think you’ll need because, chances are, you’ll be making our favorite peach ice cream throughout the long hot summer.


2 cups half-and-half

3 cups sugar

1/4 teaspoon salt

6 eggs, lightly beaten

4 cups heavy whipping cream

2 teaspoons vanilla extract or vanilla paste

8 medium peaches, peeled and sliced (about 4 or 5 cups)



In a large saucepan, heat half-and-half to 175 degrees; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return the mixture to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160 degrees and coats the back of a metal spoon.


Remove from the heat. Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.


Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill ice cream freezer two-thirds full; freeze according to manufacturer’s directions.

Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2 to 4 hours before serving. Yield: About 3 quarts.