Reviewed: Jul. 13, 2008

This is a really good rich recipe. Chunks of peaches would be a nice addition.

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SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Jul. 10, 2008

I live in Georgia and had a box of peaches delivered to my house by a friend. I immediately thought of making peach ice cream. We used this recipe and it was delicious! The only thing I would do differently next time is to add a little less vanilla extract. Other than that it was yummy!

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Ginger from Georgia

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Reviewed: Jul. 8, 2008

This ice cream was fantastic! We cut the recipe in half and the whole family loved it. We will definitely make this again.

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Randy Brown

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Reviewed: Jul. 4, 2008

This is the best ice cream I've ever had. I made it for the fourth of July holiday and my grandsons birthday. Why not he's a "peach of a kid". My 7 yr old grandaughter helped me. It was easy. The batch was a good size. The peaches I used were big and ripe. The end product was fabulous. I had more than five cups of puree so I added the little that was left and it was a amazing.

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Robin

Cooking Level: Intermediate

Home Town: East Orange, New Jersey, USA

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Reviewed: Jun. 16, 2008

yummmmmmmmmm

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DUNKIEPUNK

Cooking Level: Expert

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Reviewed: Jun. 9, 2008

Omgosh...this is the recipe to make as our first batch of home made ice cream...delish!!! Thank you!

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GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Feb. 29, 2008

LOVE!!!LOVE!!!!!!LOVE IT AND SO DID EVERYONE ELSE......THANK YOU SO VERY MUCH I USE THIS TO MAKE ALL KINDS ON ICE CREAM DID I SAY THANK YOU WELL LET ME SAY IT AGAIN THANK YOU!AND GOD BLESS YOU,YOUR FAMILY ............TERRY137

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 20, 2007

The eggs in this are not cooked into a custard and 6 eggs is a lot. I could taste the raw egg with every single bite. My children ate it, but I did not. It had that gooey texture of raw egg and the flavour of raw egg. This filled a 1 litre container and six eggs is a lot, so no wonder I could taste it. I like it when the eggs are cooked into a custard a lot better.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Nov. 8, 2007

So easy and absolutely delicious!

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KMILAM

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Reviewed: Sep. 13, 2007

Great recipe! Very easy to make and will definitely make again when peaches are in season. I would recommend letting the mixture sit for a few hours or even overnight before churning in the ice cream maker to get more flavor :)

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Jane

Cooking Level: Beginning

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Reviewed: Sep. 11, 2007

Great recipe. Easy and delicious.

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Niki

Cooking Level: Expert

Home Town: Eden, Utah, USA

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Reviewed: Aug. 28, 2007

This was great. We made no changes to this recepie except for cutting it in half. My whole family loved it. This is the first homemade ice cream I have ever made and my family DEMANDS I make it again.

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COLEMANBUNNY

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Reviewed: Aug. 26, 2007

I have made this recipe twice already. Both turned out great, way better than the ice cream in the store. Here is the measurement that I used for a 2-quart ice cream maker: 3 eggs, 1 3/4 cup sugar, 2.5 to 2.45 cups pureed peaches (2.45 cups will give more fresh fruit favor but 2.5 would do ), 2 cup heavry cream, 1 cup half /half cream ( the 2nd time I used 2% fat milk, it still tasted good but less creamy ), 1 teaspoon vanallia extract, 1/4 teaspoon salt,

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CIRCETSUI

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Reviewed: Aug. 13, 2007

Just a delicious recipe. As others suggested, I set the yield to 11, which was just right for the Donvier Ice Cream maker. I left the peaches in small chunks (didn't puree them), substituted 2 % milk for the half and half, and blend (10 % butter fat) for the whipping cream, and substituted almond extract for the vanilla. Just a great flavour. Easy to make. Thanks Chris.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 13, 2007

I cut the recipie in half and it turned out well. It needed more peach flavor and as one of the reviewers said to ripen the peaches in a paper bag. I'll try that next time.

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NICKGEL

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Aug. 4, 2007

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.

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Mama Ducky

Cooking Level: Expert

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Reviewed: Jul. 20, 2007

Excellent as-is. Better when you substitute 3 TBS of half&half with 3 TBS peach schnapps. If you do add almond extract (as one reviewer did) add two or 3 drops of it, no more. This is a delicate dish. The peach is there, but almost elusive. If it isn't enough punch, you can add diced frozen peaches after the ice cream freezes. "Cooks Illustrated" recommended the Krups ice cream maker that I have. But it only allows for 1 quart of ice cream, and I didn't realize this. Ice cream expands, so I wasted a ton of product (could have put it in ice cube trays and frozen it, though). It froze perfectly. My ice cream maker paddle makes a back-and-forth motion when the ice cream is done, so there's no guesswork. My ice cream maker took 1/2 to freeze (probably longer than usual because of the Schnapps). Perfect texture, taste and sweetness.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Jul. 18, 2007

I made this recipe, but wanted more peaches in it, so I drained a can of freestone peaches, chopped them up and added 1tsp of cinnamon and 1 tsp. of butter extract. The result tasted like homemade peach cobbler..Very good recipe.

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AUNTBUG1948

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Reviewed: Jul. 14, 2007

This ice cream came out great! Be sure to use very ripe peaches for the most flavor. To ripen your peaches, place them in a brown paper bag a let them set on your counter for a day or two. Check them each day for softness and a sweet smell, then they're ready to use. I cut the peaches in half, then used a grapefruit spoon to scoop out the 'meat,' this was much quicker then peeling and chopping. I used 10 peaches, and only came out with 4 cups of puree, but it worked out fine. I used a 4 qt. ice cream maker, and the mixture came right up to the fill line - perfect! But, if you are looking for ann intensely peach falvor, this isn't the one for you, it is more of a peaches 'n cream taste, very subtle. Once the ice cream maker was done, the ice cream was more of the consistency of soft-serve ice cream, so yoo probably want to freeze it for a firmer ice cream.

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CookinginFL

Cooking Level: Expert

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Reviewed: Jul. 13, 2007

Excellent ice cream recipe. Just a couple of small changes: I cut the recipe in half, but I used 8 peaches and cut the sugar in half. There is a film that left on the spoon, but I didn't experience the film on the roof of mouth (from another reviewer). I was a great recipe, but I may cut back on the cream in the future.

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