Reviewed: Oct. 6, 2012

This is an awesome recipe. I've tried it with peaches, strawberries, and bananas. Because it's Fall, I tried pumpkin, which turned out amazing. I halved the recipe to 16 servings, instead of peaches, i used a can of pumpkin, 3 tsp pumpkin pie spice, half brown sugar, half white sugar and added walnuts (only because I didn't have pecans) about 5 mins before the end of the ice cream maker cycle. Easy and delicious!

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Reviewer:

ELMORONEY

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

Reviewed: Sep. 12, 2012

YUM! This is some amazing ice cream. I halved this recipe and it still made a ton. Followed recipe exactly and was very happy with the results. So happy peaches are in season right now because they made this taste awesome. I also pureed with the skins on, and it makes very pretty darker flecks in the ice cream.

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Reviewer:

Anna-Bat

Cooking Level: Intermediate

Living In: Sunnyvale, California, USA

Reviewed: Aug. 11, 2012

AMAZING

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Reviewer:

Bonnie Bing

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Memphis, Tennessee, USA

Reviewed: Aug. 1, 2012

I read a short story in the summer by Bill Crider about a sheriff who loves peach ice cream. His description of the ice cream was so good, it made me want to try some. Alas, as we don't have easily available such the huge variety of flavours over here as you lucky guys in the US have, I would have to make one. I halved the quantity but must admit I used less sugar than the recipe called for. A half quantity of sugar is 350 grams but I used 250 grams of sugar. The only other change I made was to use nectarines as we don't grow peaches over here and have to import them. As a consequence they do not have quite the same depth of flavour and are often disappointing. Nectarines are also imported but seem to be more consistent in quality. The ice cream wasn't quite as strongly flavoured as perhaps I'd have liked but it was still cool, creamy and unctuous. Yum!

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Reviewer:

Catkin

Cooking Level: Expert

Living In: London, Greater London, England, U.K.

Reviewed: Jul. 19, 2012

I have never rated anything here but have used AR often. *THIS* is the best, fastest, easiest ice cream recipe I have *ever* found. I cut it to 10 servings to fit in to my self freezing Cusineart ice-50BC ice cream maker. My wife ate a quart in the last 3 or 4 days with me helping a little. I want to try this base recipe for vanilla, chocolate, strawberry and any other fruit and such I can find. Oh and also I just used 2 cups of heavy cream. I didn't mess with half and half.

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Reviewer:

Chip F

Reviewed: Jul. 16, 2012

Unbelievable!!! Not only is it easy, it tastes divine. New family favorite. I'm going to buy fresh peaches and make some pulp to freeze so I can enjoy this in the fall-winter too!

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3 users found this review helpful

Reviewer:

Cinziaj

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Jul. 9, 2012

I made this as written and it was easy and delicious. Fortunately, peaches are in season, so I taste tested 3 different types of peaches at the grocery...Locally grown (Texas), yellow (Georgia) and Donut Peaches. I have to admit, I was very leery of the odd-looking Donut peaches, but they were the sweetest of the bunch. Being closer to white, I did add in about 20% of the locally grown, yellow peaches to give my ice cream a more "peachy color". I used 15 peaches total and mashed them in the Vitamix...keeping it slightly chunky. The result couldn't have been much better...very fresh and easy. Not sure I can say much more, but if you are a peach ice cream fan, give this one a shot. I'll continue to use this recipe until I find one I like better - not because I don't think it's a great recipe, but like I suspect most of you are, I am always looking to find "the best" recipe.

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Reviewer:

mary_o

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 4, 2012

This recipe was way too sweet as others said. I suggest you cut sugar in half and then add more sugar as desired in between tastings, mixing well after each addition. I cut the recipe in half, but next time I will probably cut to 14 servings to fit my icecream maker. Cut calories by using, all half and half, instead of part heavy cream if desired. Had a good peach taste though. I'm giving this recipe 3 stars because I will use it in the future but only with changes. I like to leave a few larger pieces of fruit instead of all pureed for texture...just big enough to tell it's a tiny piece of peach.

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Reviewer:

Seeker

Cooking Level: Expert

Reviewed: Jul. 4, 2012

Fabulous! I used Madagascar Vanilla Bean Paste for the vanilla, added 1/2 tsp cinnamon, and 1/2 tsp nutmeg to give it a peach cobbler ice cream taste. It would have been great without the spices...just wanted a different taste today. This will be my new homemade peach ice cream go-to recipe!

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Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Jul. 2, 2012

Absolutely delicious! I had very juicy peaches. I was worried the ice cream would come out runny, but it didn't. Followed the recipe exactly. It was a bit too sweet, but heck, it's ice cream - we enjoyed it! NOTE: Homemade icecream is always very soft right after making it. Even 2-3 hours isn't enough to firm it up. Best if it is stored in an air-tight container overnight for best (more firm) results!

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