Print Recipe

Peach Ice Cream


  • 6 cups mashed peaches
  • 1 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 quart milk
  • 1 cup whipping cream
  • 1 tablespoon vanilla extract


  1. Combine peaches and 1 cup sugar; stir well, and set aside.
  2. Beat eggs at medium speed of an electric mixer until frothy.
  3. Combine 1 1/2 cups sugar, flour and salt; stir well.
  4. Gradually add sugar mixture to eggs; beat until thickened.
  5. Add milk; mix well.
  6. Pour egg mixture into a large saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats a metal spoon (about 15 minutes).
  7. Remove from heat, and set pan in cold water; stir gently until cool.
  8. Stir in cream, vanilla extract and peaches.
  9. Pour mixture into freezer container of a 1-gallon electric freezer.
  10. Freeze according to manufacturer's instructions.
  11. Let ripen at least 1 hour.

Yields about 1 gallon.

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