The parade of peaches continues, but this time no clever play on names for this recipe, it’s just straight forward delicious. I love this peach ice cream recipe, and the part I love most is leaving small chunks of peaches for the final freeze. The end result is great bits of frozen flavor nestled in the creamy mixture. I’ve not prepared a no cook ice cream before. When in the freezing stages it doesn’t set up as firm as a cooked version. But fear not, after it’s been in the freezer for a while, it sets up perfectly. This may be my favorite ice cream of the season.
Peach Ice Cream
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted, peeled and finely chopped
4 cups heavy cream
2 cups half-and-half cream
2.5 teaspoons vanilla extract
3/4 teaspoon salt
- In large bowl, mix together eggs and sugar until smooth.
- Place diced peaches in a large bowl and mash a few times with a potato masher. You want to leave a few small peach chunks.
- Stir the peaches into the egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
- Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.