Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

creamy peach ice cream

(8 ratings)
Kay112 avatar
Blue Ribbon Recipe by
Kay Skipper
@Kay112
Brandon, MS

Growing up on a little English island in the Western Caribbean, I remember going to town every Saturday night to buy this yummy peach ice cream cone for 5 cents! It has been quite a while since I made this delicious ice cream, but my daughter has requested it for her birthday. By the way, I doubt you will have any leftovers for your freezer if this is made for 5 or more adults. It's truly delicious so be prepared for an old-fashioned ice cream pig-out! *NOTE* This recipe is tried and true, dating as far back as the mid-1850s or possibly further back.

Blue Ribbon Recipe

Good and creamy, this peach ice cream is a lovely treat. This is an old-fashioned recipe you may have had as a kid in the summer after cranking the ice cream maker. Thankfully, these days, electric ice cream makers make it easy to whip up a batch of homemade ice cream. This version has a condensed and evaporated milk base, rather than a custard, which is super easy to make. The final product is extremely rich and creamy with bits of fresh peaches in every spoonful. We see lots of ice cream in our future this summer.

— The Test Kitchen @kitchencrew
(8 ratings)
prep time 1 Hr 15 Min
method Refrigerate/Freeze

Ingredients For creamy peach ice cream

  • 5
    eggs
  • 1 1/2 c
    sugar, divided
  • 1 can
    sweetened condensed milk (14 oz)
  • 1 can
    evaporated milk (12 oz)
  • 1 Tbsp
    pure vanilla extract
  • 5 c
    whole milk (only whole milk)
  • 2
    fresh peaches mashed up (or peaches from a 29 oz can of peaches, drained and mashed)

How To Make creamy peach ice cream

Test Kitchen Tips
This recipe does have raw eggs so make sure your eggs are fresh and pasteurized (store-bought eggs are pasteurized).
  • Eggs and sugar whipped until frothy.
    1
    Beat eggs until frothy; add 1 cup sugar and beat well.
  • Condensed milk, evaporated milk, and vanilla added to the egg.
    2
    Add condensed milk, evaporated milk, and vanilla. Mix well.
  • Mixture and milk added to the ice cream maker.
    3
    Pour into the freezer can of a 5-quart electric freezer. Then add the whole milk.
  • Turning the mixture in the ice cream maker.
    4
    Turn about 5 minutes or until custard is thick.
  • Peaches and remaining sugar added.
    5
    Combine peaches and remaining 1/2 cup of sugar. Remove the dasher and add peaches to the cream mixture.
  • Peach ice cream in the ice cream maker.
    6
    Return dasher to freezer and freeze mixture according to manufacturer's instructions.
  • Ice cream poured into a resealable bowl with plastic wrap on top.
    7
    Let ice cream ripen. To let the ice cream ripen, place it in a container with a lid. Place plastic wrap over the top to prevent ice crystals. Place the lid on and in the freezer for several hours (minimum 1 hour). Yield 1 gallon. NOTE: If this is your first-time making homemade ice cream, avoid getting any rock salt in your ice cream. Even though whole milk is required, if you stock skim milk only, you may substitute an extra can or 2 of evaporated milk mixed with skim milk creating a combination of 5 cups of milk/evaporated milk blend. ;) Also, I always puree the peaches. PM me if you'd like more helpful tips for your first homemade ice cream endeavor.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT