Peach Ice Cream

Recipe by Bev I Am
READY IN: 2hrs 30mins
YIELD: 1 gallon


  • 6
    egg yolks
  • 2
    cups sugar
  • 1
    quart peach, puree (about 3 pounds fresh peaches, peeled, stoned, and pureed)
  • 1
    pinch salt
  • 1
  • 1
    tablespoon vanilla
  • 2
    cups fresh peaches, peeled, stoned, and coarsely chopped


  • In the top of a double boiler or a in a stainless steel bowl set over a pan of simmering water, whisk the egg yolks and sugar together until warm to the touch.
  • Add the peach puree and salt.
  • Whisking constantly, continue cookig until the custard thickens slightly.
  • Remove from heat and add the cream, vanilla, and chopped peaches.
  • Chill in the refrigerator, then freeze in an ice cream machine according to manufacturer's directions.