Name: Homemade Peach Ice Cream
Prep time: PT-29653180.366667M
Total time: PT-29653180.366667M
Yield: 12 to 16 servings
Ingredients: 2 large whole eggs; 4 large egg yolks; 2 ½ cups granulated sugar (I always taste after adding the peaches to make sure the mixture is sweet enough.); 1 can (14 oz) sweetened condensed milk (Eagle Brand); 1 can (12 oz) evaporated milk; 2 cups heavy cream; Whole milk — enough to bring the total mixture up to your freezer’s fill line (about 3½ to 4 quarts total) You are going to need almost a whole gallon of milk.; 1 tablespoon pure vanilla extract; ¼ teaspoon of salt; 5 cups fresh ripe peaches, peeled and finely chopped. It’s best to chop the peaches with a knife rather than puréeing them in a food processor.; Optional: 2–3 tablespoons sugar for macerating peaches

Description

This old-fashioned homemade peach ice cream is a beloved Southern summer classic made with fresh peaches, real cream, sweetened condensed milk, and an easy egg base. Perfect for ice cream socials, porch parties, and nostalgic gatherings.

Ingredients

2 large whole eggs
4 large egg yolks
2 ½ cups granulated sugar (I always taste after adding the peaches to make sure the mixture is sweet enough.)
1 can (14 oz) sweetened condensed milk (Eagle Brand)
1 can (12 oz) evaporated milk
2 cups heavy cream
Whole milk — enough to bring the total mixture up to your freezer’s fill line (about 3½ to 4 quarts total) You are going to need almost a whole gallon of milk.
1 tablespoon pure vanilla extract
¼ teaspoon of salt
5 cups fresh ripe peaches, peeled and finely chopped. It’s best to chop the peaches with a knife rather than puréeing them in a food processor.
Optional: 2–3 tablespoons sugar for macerating peaches

Instructions

Prepare the peaches: Peel and chop fresh peaches into very small pieces. If desired, toss with 2–3 tablespoons sugar and let sit for 30 minutes to draw out juices and boost flavor. Set aside or chill.
Make the custard base: In a large saucepan, whisk together eggs, egg yolks, and sugar. Gradually whisk in sweetened condensed milk and evaporated milk. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F). Don’t boil. Remove from heat and let cool slightly.
Stir in the heavy cream, vanilla extract, pinch of salt, peaches and enough whole milk to reach your freezer’s fill line. Stir well. (usually 3½ to 4 quarts total volume). Be sure to use whole milk.
Chill thoroughly: Cover and refrigerate the mixture for at least 1 hour. Cold custard base freezes better and churns smoother.
Churn the ice cream: Pour into your ice cream maker and churn according to the manufacturer’s instructions.

Freeze until firm:

Transfer to freezer-safe containers. Freeze 4–6 hours or until scoopable.

Nutrition

Serving Size: 1 cup
Calories: 313
Sugar: 37 g
Sodium: 123 mg
Fat: 14.7 g
Saturated Fat: 8.8 g
Carbohydrates: .40 g
Protein: 6.5 g
Cholesterol: 129 mg