creamy peach ice cream
Growing up on a little English island in the Western Caribbean, I remember going to town every Saturday night to buy this yummy peach ice cream cone for 5 cents! It has been quite a while since I made this delicious ice cream, but my daughter has requested it for her birthday. By the way, I doubt you will have any leftovers for your freezer if this is made for 5 or more adults. It's truly delicious so be prepared for an old-fashioned ice cream pig-out! *NOTE* This recipe is tried and true, dating as far back as the mid-1850s or possibly further back.
Blue Ribbon Recipe
Good and creamy, this peach ice cream is a lovely treat. This is an old-fashioned recipe you may have had as a kid in the summer after cranking the ice cream maker. Thankfully, these days, electric ice cream makers make it easy to whip up a batch of homemade ice cream. This version has a condensed and evaporated milk base, rather than a custard, which is super easy to make. The final product is extremely rich and creamy with bits of fresh peaches in every spoonful. We see lots of ice cream in our future this summer.
Ingredients For creamy peach ice cream
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5eggs
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1 1/2 csugar, divided
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1 cansweetened condensed milk (14 oz)
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1 canevaporated milk (12 oz)
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1 Tbsppure vanilla extract
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5 cwhole milk (only whole milk)
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2fresh peaches mashed up (or peaches from a 29 oz can of peaches, drained and mashed)
How To Make creamy peach ice cream
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1Beat eggs until frothy; add 1 cup sugar and beat well. -
2Add condensed milk, evaporated milk, and vanilla. Mix well.
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3Pour into the freezer can of a 5-quart electric freezer. Then add the whole milk.
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4Turn about 5 minutes or until custard is thick.
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5Combine peaches and remaining 1/2 cup of sugar. Remove the dasher and add peaches to the cream mixture.
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6Return dasher to freezer and freeze mixture according to manufacturer's instructions.
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7Let ice cream ripen. To let the ice cream ripen, place it in a container with a lid. Place plastic wrap over the top to prevent ice crystals. Place the lid on and in the freezer for several hours (minimum 1 hour). Yield 1 gallon. NOTE: If this is your first-time making homemade ice cream, avoid getting any rock salt in your ice cream. Even though whole milk is required, if you stock skim milk only, you may substitute an extra can or 2 of evaporated milk mixed with skim milk creating a combination of 5 cups of milk/evaporated milk blend. ;) Also, I always puree the peaches. PM me if you'd like more helpful tips for your first homemade ice cream endeavor.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
