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Fresh Peach Ice Cream - West Bend

Fresh Peach Ice Cream

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Full Recipe Details


2 cups Whole milk 2 ripe peaches, peeled, pitted, and chopped (about 1⅓ cups) Juice of ½ lemon ½ cup Sugar 2 Egg yolks

Cooking Process

In medium saucepan, heat the milk over medium heat until bubbly around the edges. Do NOT boil. Remove from heat and cover to keep hot. In a blender or food processor, puree the peaches, lemon juice, and ¼ cup sugar until very thick. With the machine running, gradually add the hot milk. Return the mixture to the saucepan. In a blender or food processor, beat the egg yolks and remaining ¼ cup sugar until very thick. Add the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon for 6 to 8 minutes, or until mixture thickens and coats the back of the spoon. Remove from heat and place pan in a bowl of ice water. Stir for 2 minutes to cool the mixture. Place in a bowl, cover and refrigerate for 2 hours or until thoroughly chilled. Pour into the freezer canister and freeze as directed. Variations: Fresh Banana Ice Cream Use the recipe and directions above substituting 2 ripe bananas, peeled and sliced in place of the peaches.


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