Ben & Jerry's Fresh Georgia Peach Ice Cream

"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."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by knellertopia photo by knellertopia
photo by Bonnie G #2 photo by Bonnie G #2
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
Ready In:
3hrs 55mins
1 qt


  • 2 cups peaches, finely chopped
  • 1 14 cups sugar
  • 12 lemon, juice of
  • 2 large eggs
  • 2 cups heavy cream or 2 cups whipping cream
  • 1 cup milk


  • 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.

Questions & Replies

  1. I am using a Cuisinart ICE-100 Compressor model, and even with the pre-chill the consistency was too soft and there was a significant amount of overflow. Did anyone else have this problem?
  2. Is this safe to eat with the raw eggs?


  1. This is right out of B&J's ice cream recipe book. They do not cook their custard base first...just how it is. Doesn't make it wrong. It's fine. If you get your eggs off of a farm, you might want to use a cooked base recipe but in 30+ years of making ice cream base with raw eggs from the store, which are cleaned and refrigerated...I've never once gotten sick. Remember in the Rocky film where he is swallowing eggs to train? And in the 50s one of the most popular drinks was an egg flip or an egg cream. I really hate to see people spreading paranoia re eggs. Did you know, PhytoMan, that the outside skin of cantaloupe has more chance of having salmonella, than storebought eggs? And when you draw your knife through it to cut it, you contaminate the fruit, and then eat it raw. But do you know anyone who has ever been truly sick from it? Ever handled a lizard or turtle? Their skin is full of salmonella. I don't mean to diminish the seriousness of someone who suffers from contracting it, but other than keeping such risks away from small children, it's just part of life. Take care, but don't lose sleep over it. And try this ice cream base-- it's fantastic! (All their flavors basically 2 cups cream, 1 milk, sugar, eggs and then all the good stuff.)
  2. 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.
  3. Just an FYI. My family has made ice cream for over 100 years and have used raw eggs with not one problem. I'm going to try the recipe today. Thanks
  4. WOW! This is sooo good! I love the texture and the sweetness. We really enjoyed it. my husband said that it needed some vanilla, but I thought it was great!
  5. This was a lovely ice cream, very fresh and not overly sweet. Thanks for posting Annacia!


  1. This is an easy, well proportioned recipe. Tweaking it with fresh ginger and almond milk made it even better.



Find More Recipes