This is better than 5 stars! With only 24 hrs notice of making this ice cream I couldnt find peaches that were super ripe so....I used fresh blackberries! So good! It took about 8 cups of fresh to get the five cups puree (I actually just mashed them with my pastry blender leaving lots of chunks). Any fresh fruit would be awesome. You have to try this.
So rich, thick, and creamy! Definitely better than store-bought! The original recipe fills a one gallon ice cream freezer. Use 1/3 of the recipe to fill a 1.5 quart freezer. I have made it several times, always with rave reviews. I had to substitute evaporated milk once for the whipping cream and it was still delicious!
I usually don't care for fruit ice creams, but this was fantastic. I only made a half batch and it is still a LOT of ice cream! I used splenda instead of sugar to cut down on the calories, and it was really good. Nice peachy flavor.
This is the BEST peach ice cream!!! I usually don't care for peach ice cream but I could not get enough of this. I used Georgia Belle peaches which was a great choice.
Excellent! Only problem was on my part wasn't able to find peaches that were ripe enough. There wasn't a very strong peach flavor. I am curious to see if anybody has tried frozen peaches??
This was really good. My boyfriend and children loved though I thought it to be a bit too sweet. But that aside it was good. Thanks.
This is very rich! And if you put it in a good container it will last for weeks and weeks in the freezer.
Really great flavor and texture! I used almond extract in place of the vanilla. Loved it!
This was one of the best ice creams I have ever had, better then haggan daaz! It took minimal effort and the awards were to die for (well almost)
I have a cuisanart 2 qt. ice cream maker and did as a user suggested to minimize the recipe to 11 servings. This did perfect, in fact I might have even been able to do 12 but no more.
I followed the directions to the tee for the exception of adding one fresh vanilla bean (split and scraped) and added freshly ground nutmeg (about 1/2 tsp I would say).
My peaches were very ripe being they are taken from our tree in the backyard. But to make a more intense flavor I peel the peaches on top of my food processor bowl to catch the juices and simply sliced in half and took the pit out. I then pulsed my peaches so that it was slightly pureed with some chuncks in it. I added this mixture to the egg and sugar mixture I whipped in my Kitchen Aid. I added the rest of the ingredients and blended on low until well incorporated.
After that, I poured into my ice cream maker and set the timer for 25 minutes. I then scooped it out into a freezer safe container to freeze to the consistency of ice cream.
Thank you so much for sharing. A definite keeper to hand down to my children and their grandchildren.
I'm fairly experienced at making ice cream so when I read over the recipe it seemed like there was an awful lot of sugar for the amount of cream and half-and-half. I gave it the benefit of the doubt however assuming the peaches must require that extra sugar. But I still reduced it somewhat anyway. Rather than peaches I used mango kiwi (fruits I had on hand) and a smidge of coconut extract and was really looking forward to this! I mixed it up added the cream and half-and-half gave it a taste and was SO disappointed to find it still too sweet for my taste. I had no choice but to add more cream which I knew wasn't going to hurt the ice cream but would indeed affect (weaken) the flavor. Thank goodness I tasted this before I churned it so that I could try to fix it! While this ended up being rich creamy and delicious since I had to dilute the mix with extra cream it was hardly "peachy."
