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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24 users found this review helpful

Reviewer:

Mama Ducky

Cooking Level: Expert

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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5 users found this review helpful

Reviewer:

QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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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4 users found this review helpful

Reviewer:

AUNTBUG1948

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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8 users found this review helpful

Reviewer:

CookinginFL

Cooking Level: Expert

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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2 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Living In: East Haven, Connecticut, USA

Reviewed: Jul. 12, 2007

This is a fantastic recipe. I cut down the amount of sugar and added sugared pecans. We now call this ice cream Southern Delight!!! I look forward to using this as a base for many more variety of ice creams.

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1 user found this review helpful

Reviewer:

TXGRL

Cooking Level: Expert

Home Town: Clifton, Texas, USA

Living In: Birmingham, Alabama, USA

Reviewed: Jul. 12, 2007

I made this for a group of friends, none of which were crazy about it. It is a very rich, heavy, ice cream. It leaves a greasy texture on the roof of your mouth. I will not be making this recipe again without reducing the heavy cream ALOT!!!

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Reviewer:

jonkim92

Living In: Knoxville, Tennessee, USA

Reviewed: Jul. 10, 2007

Very good. I only used 3 cups of sugar & used strawberries instead of peaches. I used 2 cups of cream & 4 cups half & half. We all thought it was great.

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4 users found this review helpful

Reviewer:

KWARD

Home Town: Sunnyvale, California, USA

Living In: Tucson, Arizona, USA

Reviewed: Jul. 7, 2007

Delicious and easy! I used a potato masher to crush the peaches and it worked perfectly. Small chunks of peaches throughout the ice cream.

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1 user found this review helpful

Reviewer:

June

Reviewed: Jul. 4, 2007

This ice cream is amazing. I made quite a few changes suggested by other reviews. I halved the recipe which was still too much for my ice cream maker. Next time I would do a third of the recipe/change the calculations to 11 servings. I used one mango and the rest peaches. I used a potato masher in a glass measuring bowl to make it easier and a little chunkier. I also changed the milk quantities to make it not so creamy. I used 1 cup whole milk, 1 cup heavy cream, and 1 cup half and half. Next time I will do as another reviewer suggested 2 cups half & half and 1 cup cream. I also cut down the sugar a little to 1.5 cups. I will definitely make this again.

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5 users found this review helpful