Old-Fashioned Peach Ice Cream

Old-Fashioned Peach Ice Cream
Yields 1
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  1. 4 cups half-and-half
  2. 1 cup sugar, divided
  3. 12 egg yolks
  4. 4 cups chopped fresh peaches(approximately 4 to 6 peaches)
  1. In a medium heavy-bottomed saucepan, combine half-and-half and ¾ cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat.
  2. In a medium bowl, whisk egg yolks and remaining ¼ cup sugar until light and fluffy. Using a ladle, pour 1 cup hot half-and-half mixture in a slow steady stream into yolks, whisking constantly. Add another cup of hot half-and-half mixture, whisking to combine. Return mixture to saucepan.
  3. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170° on an instant-read thermometer.
  4. Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Stir in peaches. Let cool completely, stirring often. Refrigerate for 2 hours before freezing.
  5. Freeze mixture in batches in a 1-quart gel-type ice-cream maker, according to manufacturer’s instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.
Taste of the South https://www.tasteofthesouthmagazine.com/
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  1. I am looking for the recipe for Chocolate Pound Cake which can be baked in bread pans in addition to bundt pans.


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