Peach Ice Cream169 Reviews
- Prep: 20 min
- Ready In: 1 hr 5 min
“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. ” - by BIGGUNNER
Original recipe yields 4 quarts
- 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.
- Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
Amount Per Serving (32 total)
- 229 cal
- 13.7 g
- 25.3 g
Based on a 2,000 calorie diet
Reviews (169)Rate This Recipe
"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..." See more 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."
"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 ..." See morereally good. Nice peachy flavor."
"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..." See more 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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