Country Peach Ice Cream

This is a modification of the Williams-Sonoma recipe.

Country Peach Ice Cream

Course Desert
Servings 1 Quart


  • 4 large ripe peaches halved, pitted, and chopped into chunks
  • 1.5 TBSP Lemon Juice 1/2 lemon if you have it
  • 1/2 cup Sugar + 2 Teaspoons
  • 1 1/2 cup Milk Whole is better
  • 1 1/2 cup heavy cream
  • 4 egg yolks
  • 1 pinch Salt
  • 1 tsp vanilla extract


  1. After you have peeled and cut the peaches put half in a bowl, mix in the lemon juice and refrigerate

  2. In a 2qt saucepan combine milk, 1 up of the cream and remaining peaches, cook over medium head until slightly thickened 4-5 min, enough to make warm throughout. Do not boil.

  3. Strain the result discarding solids
  4. Combine Egg Yolk, 1/2 cup sugar, salt and remaining cream in a bowl, whisk until smooth and sugar is dissolved.

  5. whisk some of the warm into the cold until smooth. Then put it all back in pot. Cook over medium heat and keep stirring. Do this until you can coat the back of the spoon and it runs clear when you wipe a finger through it.
  6. Strain into a bowl, add vanilla. Chill entire mixture for several hours and then put into ice cream maker. Mix remaining peaches as the ice cream churns.

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