Fresh Peach Ice Cream

With fragrant, Georgia peaches piled high in my fruit bowl, it’s no surprise Lea Ann’s recipe for Fresh Peach Ice Cream beckoned me. Chopped and macerated peaches were mixed into a vanilla custard then frozen into creamy deliciousness.

Fresh Peach Ice Cream

The Blogger Clue team was on the hunt for recipes to beat the heat. Each of us was assigned another blog, and I was the lucky recipient of Cooking on the Ranch. Lea Ann hails from just south of Denver at the foot of the Rocky Mountains, and lives on what was formerly a working cattle ranch. She adores food and wine and takes awesome photos and cooks up some marvelous recipes. I had an inkling that I’d like to feature an ice cream, and I zeroed in on both her fresh peach version and her balsamic roasted strawberry ice cream. Since I had an ample supply of Georgia peaches ripening on my counter, the deal was done.

Peaches and Cream

Cream, half and half, sugar and peaches—destined to be sublime. I loved that there was no overnight chilling, just mix and pour into the ice cream maker. It took a few hours in the freezer to become firmer than soft serve, but I was on cloud nine sampling what was left on my machine’s paddle.

As larger piece of fruit can get icy when frozen, I’d recommend a good mashing of the diced fruit. Nick and I doubled up our peach intake by having our scoops of fresh peach ice cream over Peach Crisp. Fruit is healthy, right??? Thanks, Lea Ann, for the terrific recipe. With my dad now living in Denver, I’m hoping we can meet in person on one of my future visits! I’ve also had my eye on this dreamy Peach Sherbet. So make sure to stock up on peaches!

More Beat the Heat Recipes from the Blogger Clue Team

• Asian Watermelon Salad by Lora from Cake Duchess
• Beat the Heat Negronis by Christy from Confessions of a Culinary Diva
• Black Bean Salad and Mediterranean Pasta Salad by Debra from Eliot’s Eats
• Blueberry Icebox Pie by Kate from Kate’s Kitchen
• Crockpot Pizza by Kate from Kate’s Kitchen
• Curried Chicken Salad with Cucumbers by Rebekah from Making Miracles
• Frozen Cherry Lemonade by Anna from annaDishes
• Homemade Gingerale by Lauren from Sew You Think You Can Cook
• Icy Rum Punch from the Islands by Debra from Eliot’s Eats
• Mango Jicama Salsa by Lisa from Authentic Suburban Gourmet
• No Bake Berry Cheesecake by Christiane from Taking on Magazines
• Oreo Cookies n Cream Ice Cream by Heather from girlichef
• Peach Ice Cream by Liz from That Skinny Chick Can Bake
• Pecan Brittle by Kelli from Kelli’s Kitchen
• Prosciutto Parmesan Arugula Sandwich by Lea Ann from Cooking on the Ranch
• Roasted Tomato Soup by Sue from A Palatable Pastime
• Southwest Skillet Dip from Alice of A Mama, Baby and Shar-Pei in the Kitchen
• Strawberry Rhubarb Sorbet by Kathy from A Spoonful of Thyme
• Summertime Fresh Corn Salad by Stacy from Food Lust People Love
• Tipsy Palmers by Wendy from A Day in the Life on the Farm
• Alice from A Mama, Baby and Shar-pei in the Kitchen

Note: Recipe names will be added once all posts are live. Check out more delectable Ice Creams on my Ice Creams and Gelatos Pinterest Board.

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Fresh Peach Ice Cream

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This marvelous fresh peach ice cream recipe is courtesy of Lea Ann of Cooking on the Ranch.

• Author: Liz Berg
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 10 servings 1x
• Category: Dessert, Ice Cream
• Method: Freezing
• Cuisine: American

Ingredients

• 3 eggs, beaten
• 1 3/4 cups sugar
• 5 fresh peaches, peeled, pits removed and finely chopped
• 2 cups heavy cream
• 1 cup half and half
• 1 1/2 teaspoons vanilla
• A rounded 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together eggs and sugar till smooth.
2. Place diced peaches in a medium bowl and mash a few times with a potato masher.
3. Stir the peaches into the eggs, then mix in cream, half and half, vanilla and salt.
4. Pour the mixture into the freezer container of ice cream maker and process according to manufacturer’s instructions.

Notes

This recipe utilizes raw eggs. If serving to children, elderly or the immune-suppressed, please use pasteurized eggs to avoid salmonella.

Total time depends on how long it takes your ice cream maker to process the ice cream.
This recipe is half of Lea Ann’s original recipe and I still could not fit it all into my ice cream maker. Store unused peach custard in the refrigerator and freeze within 24 hours.