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Homemade Peach Ice Cream

Use the best fresh peaches you can find, or if not available, use frozen peaches
Make certain your custard is fully chilled (at least 4 hours) before churning
Your churning bowl should be completely frozen before churning (at least 12 hours)
Harden ice cream in freezer after churning for at least 2 hours
If ice cream becomes too hard, just let it sit at room temperature for 10 minutes before scooping
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 Medium size fresh Peaches Freestone are our favorite
  • 1 cup Whole Milk
  • 3/4 cup Sugar
  • 2 cups Heavy Cream
  • 4 Egg Yokes
  • 1 tsp Vanilla

Equipment

  • 1 Sauce Pan
  • 1 mixing bowl
  • 1 Ice Cream Maker

Method
 

  1. Heat cream, milk, sugar, and salt over medium heat
  2. In a separate bowl, beat egg yolks until they are smooth and lightened in color. This can be done with a wire whisk or an electric beater
  3. In a separate bowl, beat egg yolks until they are smooth and lightened in color. This can be done with a wire whisk or an electric beater
  4. Slowly pour hot cream mixture into the egg yolks while whisking. This helps temper the egg yolks so they don't cook or curdle when adding to the hot cream mixture
  5. Add egg mixture into pot with the remaining cream. Pour in slowly while whisking
  6. Add egg mixture into pot with the remaining cream. Pour in slowly while whisking
  7. Remove from heat and pour through a fine strainer to remove any bits from the egg
  8. Add peaches and juices
  9. Cover and refrigerate until fully chilled, at least 4 hours