How to make it

  • Macerate the peaches with the lemon juice and sugar for about 10 minutes or until syrupy.
  • Whisk the egg yolks with the sugar until thick and pale. In the meantime, heat the milk, cream and vanilla bean until steam rises. Gradually add the hot cream to the egg yolks, whisking constantly to prevent them from scrambling. Pour the mixture back into the saucepan and cook over medium heat until the cream coats the back of a spoon, 5 to 8 minutes.
  • Strain the custard and let cool completely. Stir in the peaches and refrigerate at least 2 hours up to overnight.
  • Churn the mixture in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • CakePopMom17 7 years ago
    Made it! Love it!! Luisa rocks the ice cream machine!
    Was this review helpful? Yes Flag
  • mendi 9 years ago
    I just bought a new icecream maker, my old one cranked out :(
    Anyway, I was really craving fresh peach icecream, but I seem to have lost my recipe & low and behold you have a great one!!
    Was this review helpful? Yes Flag
  • superfoodman 9 years ago
    Super ice cream!
    Was this review helpful? Yes Flag
  • cuzpat 9 years ago
    High 5!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes