Peach Ice Cream

Peach Ice Cream

179 Reviews 7 Pics
  • Prep

    20 m
  • Ready In

    1 h 5 m
BIGGUNNER
Recipe by  BIGGUNNER

“A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. ”

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Ingredients

Adjust Servings

Original recipe yields 4 quarts

Directions

  1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
  2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

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Reviews (179)

Rate This Recipe
COOKINFORGUYS
133

COOKINFORGUYS

This is better than 5 stars! With only 24 hrs notice of making this ice cream I couldnt find peaches that were super ripe so....I used fresh blackberries! So good! It took about 8 cups of fresh to get the five cups puree (I actually just mashed them with my pastry blender leaving lots of chunks). Any fresh fruit would be awesome. You have to try this.

BonBon
98

BonBon

I usually don't care for fruit ice creams, but this was fantastic. I only made a half batch and it is still a LOT of ice cream! I used splenda instead of sugar to cut down on the calories, and it was really good. Nice peachy flavor.

KATSKI
85

KATSKI

So rich, thick, and creamy! Definitely better than store-bought! The original recipe fills a one gallon ice cream freezer. Use 1/3 of the recipe to fill a 1.5 quart freezer. I have made it several times, always with rave reviews. I had to substitute evaporated milk once for the whipping cream and it was still delicious!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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