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Peach Ice Cream

 2 cups Half & Half
 3 ½ cups Sugar
 ¾ tsp Salt
 6 large eggs, lightly beaten
 4 cups Heavy Whipping Cream
 2 tsp Vanilla Extract
 6-8 medium Sweet Georgia Peaches, peeled and sliced
1

In a large sauce pan, heat half & half to 175 degrees, stir in the sugar and salt until dissolved.

2

Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly.

3

Cook and stir over low heat until the mixture reaches at least 160 degrees and coats the back of a metal spoon.

4

Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.

5

Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

6

Place peaches in blender, cover and process until pureed.

7

Stir in the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturers directions. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.

8

Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving