Recipe by Annacia
The best way to capture the elusive flavour of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Prep is 2hrs 15 mins which is almost all chill time. Freezing time is however long it takes for your ice cream maker to freeze it.
Top Review by PhytoMan
Ummm. This recipe has eggs in it and these eggs are not cooked?? I suspect there is a mistake in this recipe here. First, uncooked eggs carry the risk of salmonella. Second, the point of putting eggs in the recipe is to create a cooked, thick and rich, custard base. If you actually make a custard based with the eggs, milk, and cream first, I suspect the results would be even better. Otherwise, omit the eggs, omit the cup of milk and use another cup of cream instead, and you will have the makings of a good, traditional, cream-based peach ice cream.
- 2 cups peaches, finely chopped
- 1 1⁄4 cups sugar
- 1⁄2 lemon, juice of
- 2 large eggs
- 2 cups heavy cream or 2 cups whipping cream
- 1 cup milk
Directions See How It's Made
- Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
- Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
- Remove the peaches from the refrigerator and drain the juice into another bowl.
- Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
- Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Pour in the cream and milk and whisk to blend.
- Add the peach juice and blend.
- Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
- After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.
- Makes 1 generous quart.