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Peach Ice Cream Recipe

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This recipe for Peach Ice Cream, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janet Boehm


2⅓ cups heavy cream
1 cups whole milk
5 egg yolks
cup plus 1 tablespoon sugar
1 teaspoons vanilla extract
1 cup chopped or pureed fresh peaches

Pour the cream and the milk into a saucepan over medium heat.
Add the sugar and stir until the sugar has melted.

In a separate bowl, whisk the egg yolks until they begin to turn a pale yellow. Slowly pour in a ladle or two of the milk mixture into the egg yolks while continuously whisking (this prevents the eggs from scrambling).

Once you have tempered the egg yolks, add the egg mixture back to the saucepan with the milk. Turn to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes).

Stir in the vanilla extract and strain mixture through a fine mesh sieve. Discard anything left in the sieve.

Pour the ice cream base into a bowl and refrigerate until cool, preferably overnight. Set up the ice cream maker according to its instructions and begin churning the ice cream. Once the ice cream base starts to resemble soft-serve, add the peach pieces or puree and allow to mix for another 2-3 minutes.

Place the mixture into an airtight container and place in the freezer until it hardens.




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