Peach Ice Cream Recipe

This easy peach ice cream recipe uses fresh produce for a bold flavor. Minimal ingredients needed for a rich and creamy fall ice cream.

Course Desserts

Cuisine American

Keyword dessert, ice cream, peach

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 611kcal

Author Jesseca

Equipment

Ingredients

3 to 4 medium ripe peaches pitted
2 large pasteurized eggs
1¼ cup granulated sugar
1⅓ cup heavy cream
2/3 cup half and half
1 teaspoon vanilla or vanilla bean paste
1/4 teaspoon salt

Instructions

1. Add your washed and pitted peaches to a blender or food processor. Pulse to slightly puree, but leaving a few larger pieces. Do this until you have 2-1/2 cups of puree.
2. Whisk together the eggs and sugar until combined, about 1 minute. Stir in the remaining ingredients, including the peaches, until smooth.
3. Pour the mixture into your ice cream maker and process according to the directions of the machine. *See note

Notes

NOTE: I froze my ice cream in two batches. I use a 1 1/2 quart maker and find it easier to manage.

Eggs add flavor and help prevent crystallization in your ice cream. It is a vital part of this recipe. That being said, I used pasteurized eggs which is recommended to help minimize food born illnesses. The Food and Drug Administration (FDA) provides some guidelines for safely cooking and handling the egg base to ensure the safety of your ice cream.

Nutrition