The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 7, 2009
I made this while my pregnant wife and young kids were out of town. I had two days to eat all of it before they got home..... no problem.
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Cooking Level: Intermediate

Home Town: Sour Lake, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 12, 2009
Awesome peachy flavor, this was easily the best peach ice cream i've ever made/had. I used half cream half milk so and was still awesome.
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Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 10, 2009
We have made a similar recipe to this for years and years. It is without a doubt the best ice cream recipe there is. If you can't find fresh peaches buy the package of frozen peaches, thaw them out and puree them before adding to the ice cream - you'll never be able to tell the difference. Substitue strawberries, or any other fresh or frozen fruit - you will never use another recipe again.
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Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA
Living In: Thompsons Station, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
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Reviewed: Sep. 8, 2009
I was disappointed in this recipe. I could tell that it was too sweet for us as written (and as many of the 5-star reviews will also tell you), so I did cut back the sugar by a cup. The flavor is great after that change, but I also found the texture unfortunate. I wouldn't try this no-cook method again for a creamy ice cream. I'm in the process of melting this and re-churning it to see if I can get a better texture. Otherwise, it's really only good for shakes (which won't kill us). Thanks anyway.
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 5, 2009
I cut this recipe in half and it still made too much for my icecream maker, so I made the 2nd batch the next day. Not complaining, it was delish! I did cook the milk and eggs as I think it makes it creamier. I will make this again, such a good way to eat fresh peaches!
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 3, 2009
My 5 year old Emma helped me make this ice cream last night. It is delicious! The only warning is the recipe actually makes 2 batches for the standard size ice cream maker. I reccomend cutting the liquids in half. It's yummy!
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Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 26, 2009
So refreshing on a hot summer day. Easy to make and turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 20, 2009
This is a great ice cream recipe! I have an electic ice cream maker, and I only added 2 1/2 c. of sugar. It turns out creamy and churns out great:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 19, 2009
VERY EASY and delicious! i halved the recipe and cut down on the sugar by quite a bit, as suggested by other reviewers. it was the best peach ice cream we've ever eaten!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 19, 2009
This is wonderful ice cream. I made it up last night, and it wouldn't seem to set. Finally, after running my ice cream maker in the freezer for an hour, it thickened up to milkshake consistency. I thought it might get better after sitting in the freezer for a night, and voila, this morning we had perfect peach ice cream.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 16, 2009
It was way too sweet for my family, even though I put less sugar than the recipe indicated. Also, I couldn't really taste the peaches. Texture was unfortunate as well. There were ice crystals in it, probably a result of not cooking it. I'm sure the texture wasn't the fault of the ice cream maker, because I have made successful batches using other recipes before.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 9, 2009
This is THE BEST ICE CREAM THAT I HAVE EVER EATEN. Peroid. I did reverse the half and half and cream. I used 2 cups of heavy cream and four cups of half and half. I also cut the sugar to 3 cups instead of 3 1/2. It was perfect. The peach flavor was excellent!
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JGR

Cooking Level: Expert

Home Town: Beckley, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 7, 2009
I took a tip from another reviewer and subbed almond extract. I added some freshly ground nutmeg and saved some peach slices to add to the mixture at the very end so that there were some chunks to give it more texture. So good! A big hit among everyone that I gave containers to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 4, 2009
Loved by everyone that tried it. It was "the best homemade icecream I've ever had" was a very common phrase. And it doesn't turn to rock in the freezer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 4, 2009
This was so easy to make and came out tasting absolutely amazing! I had hundreds of peaches from my peach tree that I didn't know what to do with. This was an easy way to use some of them. It's creamy and rich. Maybe it was a little too sweet, but I'm not complaining.
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Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Merced, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 4, 2009
I halved the recipe and used whole milk in place of half & half. I also heated the milk for a couple minutes in the microwave and then added it to the eggs & sugar with the idea of cooking the eggs just a bit. I added the remaining ingredients and refrigerated them a couple of hours before churning. Turned out great!
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Cooking Level: Intermediate

Home Town: Macon, Georgia, USA
Living In: Leesburg, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 30, 2009
The consistency of this ice cream is DREAMY!! It was so easy to make. I served over crushed ginger snaps soaked in Canton ginger liqueur.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 26, 2009
I have used this recipe for both fresh peaches and fresh strawberries. My only complaint is that it gets a little icy, even after churning. Maybe that comes from too much liquid in the recipe? I have halved the recipe both times, as my ice cream canister does not hold that much liquid. Leaving it to chill overnight has been a great third step to the simple first two. I have also made the some changes to reduce fat and calories, but the taste still remains awesome. For my halved recipe, I use: 3 eggs, 1.5 cups white sugar, 2.25-2.5 cups of fresh fruit, 1 cup heavy cream, 1.5 cups half and half, .5 cup skim milk, 1 tsp vanilla extract and .25 tsp salt. After I puree the fruits and mix the other ingredients in a seperate bowl, I pour all into the blender to get a great concoction before pouring into the canister. GREAT recipe!
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Cooking Level: Intermediate

Home Town: London, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 22, 2009
This recipe works great for coffee ice cream! just substitute (8) shots of Starbucks espresso and 8oz of Starbucks Coffee in place of the peaches (24 servings). I have made it several times with great reviews. I have also used used fresh or frozen strawberries instead of the peaches and it was wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 12, 2009
Excellent. I cut the recipe in half so it would fit into my Cuisinart Ice Cream maker. Still had some left-over, so I let the kids make "ice cream in a bag" (put the ice cream mixture in a ziploc, and then put that inside a ziploc with ice/salt mixture...shake). I liked that I didn't have to make a custard on the stove... so this was so much easier. I think next time I'll use 1-1/2 cups of sugar vs. 1-3/4 cups (half recipe), as it was a little too sweet. Delicious nonetheless! Perfect summertime treat.
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