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Fresh Peach Ice-Cream

  • Author: Taming of the Spoon
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes (plus chilling and freezing time)
  • Yield: 2 quarts 1x



  • 2 large eggs
  • 1¼ cups sugar
  • 1 cup whole milk
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 5 large, ripe peaches, peeled, chopped
  • 1 cup whipping cream


  1. Beat eggs with a whisk in a metal bowl until thick and lemon colored. Bring 1-2 inches of water to a boil in a medium saucepan. Place the bowl with beaten eggs over saucepan and, whisking constantly, heat eggs until they reach 120-130 degrees. Remove from heat. Beat sugar into eggs. Stir in milk, vanilla and almond extract; set aside. Puree peaches in a blender or food processor until only small pieces remain. Stir peaches into egg mixture. Stir in whipping cream. Cover and chill the mixture thoroughly (at least 2 hours).
  2. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions (this may need to be done in batches if your ice-cream maker doesn’t hold 2 quarts). Then, transfer the ice-cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving.


Recipe adapted from Ice Cream by Mable & Gar Hoffman.