Southern summers wouldn't be complete without a churn of Homemade Peach Ice Cream.
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Inactive time: 15 hourshours
Total Time 15 hourshours45 minutesminutes
Servings 32servings
Ingredients
4cupspeeled and sliced fresh peachesabout 8 peaches
2 ½cupssugardivided
2tablespoonsall-purpose flour
½teaspoonsalt
3eggsbeaten
½pintheavy whipping cream
1tablespoonvanilla
1quartwhole milk
Instructions
Combine the sliced peaches with 1 cup of the sugar. Let sit at room temperature several hours until the peach slices have rendered a good amount of liquid and have softened.
Mash or puree using a potato masher or blender. Set aside.
In a medium saucepan, whisk together the remaining sugar, flour, salt and beaten eggs. Cook very slowly over low to medium-low heat, stirring, until mixture begins to thicken slightly.
Pour the mixture into a large bowl and allow it to cool to room temperature.
When cool, add the whipping cream and vanilla. Whisk together to incorporate the egg mixture.
Stir in the milk and pureed or mashed peaches.
Place the mixture in the refrigerator until thoroughly chilled, several hours or overnight.
Pour the chilled mixture into an ice cream freezer and freeze according to manufacturer’s instructions.
Makes about 1 gallon (4 quarts).
Notes
Store in the freezer in an airtight container for up to six months.