Reviewed: Aug. 6, 2011

A very good-textured ice cream, but the peach flavor was way too delicate -- I doubled the amount of peach puree. Just before putting the ice cream into the freezer, I stirred in some finely diced peaches, which really gave it some "zing".

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Reviewer:

PEABODYDOG

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

Reviewed: Jul. 23, 2011

This was good, custardy ice cream. The problem I had was that it was too fatty. I felt almost like I was eating flavored cream. The leftovers in the bottom of the bowl were like butter. The peach flavor was mild and the consistency was good, other than being really thick.

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CRUZZZA

Cooking Level: Intermediate

Reviewed: Jul. 14, 2011

This ice cream was amazing. My whole family loved it. It's incredibly creamy and so much better than store brand ice cream. I will make this again and again!

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jomama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 9, 2010

I followed the recipe, but it was really too bland.

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lmillman

Reviewed: Sep. 7, 2010

There was no peach flavor to this ice cream. I used very ripe peaches and even added extra, but still no peach flavor. I used this recipe because I don't like pieces of frozen fruit, but this was very disappointing considering all the positive reviews.

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CWA

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Elkton, Maryland, USA

Reviewed: Aug. 31, 2010

The egg flavor in this is very distinct, and I'm not a huge fan of that. If you want a peachy flavor, definitely use more peaches. We doubled the peach and it's still not very peachy. Partially to blame for that is that bf didn't puree all the peaches, but even so I was hoping for more peach flavor since we used double the amount. Not sure if we'll try this one again since there are a lot of ice cream recipes on here, but it was worth a shot. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jul. 28, 2010

My grandma wanted peach ice cream so I made this for her on Sunday. It was excellent. She was very happy. Your peaches are going to determine how tasty this is I believe. We followed the recipe using the almond extract which I think is what really made this ice cream so good, (besides cooking a good custard.) At the end, we added small chunks of peaches at grandma's request. Some of these were a little tart. I think letting these sit in warm simple syrup while the custard cools would help to keep the chunks from being too tart if you wanted a chunk filled version. Froze really quickly which was nice too. Was a little creamy for me, but I was the only one who thought so. Might try it with a little less cream or some half and half. Thank you for sharing your recipe.

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Reviewer:

deesselisa

Reviewed: Jul. 20, 2010

I really like the ingredient ratio of this recipe. Unlike another recipe base I have that calls for 8 egg yolks.. There are 2 things I would do differently: 1) Strain the puree- I pureed fresh peaches with the skin on thinking the skin wouldn't be noticeable..... Big mistake, the tiny specs of peach skin that can be found in every single bite is just plain annoying & unappealing since some tend to stick to your teeth. 2) Like my other recipe, I would combine the eggs, sugar & salt until light/fluffy. Then temper with the warm milk & return to the stove. The egg/sugar/salt mixture blends easier with the milk. Also, if your using the ice cream attachment for the kitchen aid stand mixer - Freeze the bowl for at least 24 hrs and chill the complete ice cream mixture (egg/sugar/milk + heavy cream, etc) at least 12hrs if not more. This makes a HUGE difference in the way the ice cream churns.

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melissa in the kitchen

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 12, 2010

I used 5 cups of pureed fresh peaches and cut the milk to 3 cups. Was smooth and creamy with a yummy taste and texture but still not that much peach taste. I think I will make it again but I will add 6 cups of pureed peaches. Definitely needs the almond extract. Another suggestion - chill the pureed peaches and when you add the cooked mixture with the cream and puree, put all those into the freezer and let it go around several times to mix before you add the ice and salt. That way you don't have another dish to wash.

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Reviewer:

RitaM

Reviewed: Apr. 22, 2009

Very good, just like peaches n' cream! I scaled this down to 6 servings which yielded about 1 quart of ice cream. I took off 1 star because of adjustments I had to make. I used 1 can of peaches since peaches aren't in season around here and a dash of cinnamon to enhance the flavor. Because I used canned peaches, I had to cut the sugar back some. I also used 1/2 cup less of milk to accomodate the peach juices (didn't want to drain since people had mentioned lack of peachy flavor). Definitely puree whether you're using canned or fresh peaches. You can add small chunks if you prefer some texture, but don't overdo it or you'll get frozen bits that are hard on your teeth.

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