Creamy Peach Ice Cream
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.
Note: This recipe does have raw eggs so make sure your eggs are fresh and pasteurized (store-bought eggs are pasteurized). The Test Kitchen
1 1/2 csugar, divided
1 can(s)sweetened condensed milk (14 oz)
1 can(s)evaporated milk (12 oz)
1 Tbsppure vanilla extract
5 cwhole milk (only whole milk)
2fresh peaches mashed up (or peaches from a 29 oz can of peaches, drained and mashed)
How to Make Creamy Peach Ice Cream
- Let 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.