Reviewed: Jan. 10, 2013

Good! Used frozen peaches (made it in December) and I should have not processed them quite so much....I think some peachy "chunks" would have made it better. I have a standard size ice cream maker and it almost overflowed without me adding ANY whole milk! And I only used 2 lbs of peaches....so next time I will probably use 1 3/4 lbs and lessen the half and half. Not super sweet which was how we liked it.

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Reviewer:

shan

Reviewed: Aug. 6, 2012

I tried this recipe because of the high reviews, but was very disappointed. Granted, it was a simple, inexpensive recipe compared to the cooked custard peach ice cream I usually make, but the end product was "icy" and not at all creamy. Next time around I might modify it by adding a couple of eggs and cooking up a light custard with the milk/cream mixture (decreasing milk to offset the egg addition).

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Reviewer:

grillman

Reviewed: Jul. 10, 2012

This was delicious. I followed the directions exactly, but it makes a lot. Next time, I might half the recipe. I didn't puree all of the peaches. I left some chunks, which worked out well.

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Reviewer:

CookinCarrie

Reviewed: Jul. 7, 2012

The best ever I enjoyed making it also and the response I recieved was awesome!

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Reviewer:

rapitup

Reviewed: Jul. 5, 2012

Delicious and creamy! I had rave reviews from everyone. I will use this one again. It was so easy.

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Reviewer:

judykj

Cooking Level: Expert

Living In: Conroe, Texas, USA

Reviewed: Jul. 5, 2012

This recipe was delicious! I liked it because you do not use eggs. I followed the recipe exactly except I did chopped up a few peaches, extra fine to get that peach bite. It was plenty sweet enough with the sugar and condense milk.

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Reviewer:

jellybeene01

Reviewed: Jul. 2, 2012

Next time I make it I will definatately put more than 1/2 cup sugar. It was very bland tasting to me and my family.

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Reviewer:

cookingcarol

Reviewed: May 18, 2012

Super easy ice cream recipe! Just got a new machine (one that does NOT need ice and salt, hallelujah!) and this was the very first recipe I tried. It couldn't be easier....the most time consuming part was peeling and pitting and dicing the peaches. You could easily turn this into any flavor by using different fruits or extracts. My only thought is that after the ice cream froze in my freezer, the next day, it was not as creamy as maybe an egg based custard ice cream would be....it was a bit "icy" when first taken out, and then a bit "watery" the parts that started to melt. But for a quick, easy ice cream, this one is definately a winner, especially if you are going to eat it that first day. By the way, this recipe makes a gallon of ice cream, my machine I found out will only hold a half gallon, so I stored the other half in a container in the fridge and made it the next day.

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Reviewer:

Karin

Cooking Level: Intermediate

Home Town: Wall Township, New Jersey, USA

Living In: Saint Augustine, Florida, USA

Reviewed: May 11, 2012

easy and adaptable, I used drained canned peaches, 2 28 oz cans pulsed in the processor. Pure Madasgascar Bourbon Vanilla & a pinch of salt sealed the deal. Perfection!!

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Reviewer:

foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

Reviewed: Jul. 31, 2011

My hubby loved this ice cream! We had a huge box of peaches and ice cream just sounded good, so I pulled out the ice cream maker and whipped up a batch. I followed the recipe completely other than I cut it in half which filled two, 2 pint containers. YUM!! Very light and refreshing without being to sweet. I did not add the extra sugar and it was fine :)

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