Peach Ice Cream

Preparation info

  • Difficulty


  • Yield about

    2 quarts

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

I prefer puréed fruit in fruit ice cream, as pieces freeze and get too hard.

If you like, roughly chop or slice fresh peaches, toss them with sugar and a pinch of salt, and place them on top of the ice cream before serving. Or serve with blueberry sauce.


  • 8 large egg yolks
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon salt
  • cups heavy (whipping) cream
  • cups milk
  • pounds (about 14 large) ripe peaches, peeled and pitted


Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Set aside.

Place the cream and milk in a heavy-bottomed saucepot and bring to a boil. Slowly whisk the milk mixture into the egg yolk mixture. Strain and then refrigerate the ice cream base until cold.

Purée the peaches in a food processor. You should have cups of purée. Whisk the peach purée into the cooled cream mixture.

Freeze according to ice cream machine manufacturer’s instructions.