Homemade Peach Ice Cream Recipe

We got an ice cream machine as a wedding gift years ago, and while we don't use it that often, it's a real treat when we fire it up to make homemade ice cream, especially with Colorado peaches from our two peach trees.. One year we had a over a hundred peaches, but most years, we only get a few dozen ... of which at least half are pretty wormy and bird-eaten. Yea, there are various critters that go after the peaches, most notably birds and wasps. However, those are the best ones for homemake peach ice cream! ;-)

I had an Email discussion with JohnT and that motivated me to do this writeup and take a few pictures of us making homemade peach ice cream ... so hopefully other folks can benefit from it. You need to plan ahead a bit since you need at LEAST 24 hours to freeze the "anti-freeze" ice cream cylinder, and you really should make the ice cream mix up beforehand and refridgerate to pre-cool it. We just use the stock french vanilla ice cream recipe and add the peaches - from page 7 of Krups Model #337 you need:
3 Eggs, 1 cup sugar (I'd recommend a half cup more), 2 cups cream, 2 cups milk, 2 tablespoons vanilla (I double this)
Beat eggs and milk togather in a large saucepan. Add sugar and cook over low heat - stirring constantly until thickened - about 10 minutes. Mixture should coat the spoon. Cool, then add cream and vanilla. Refrigerate overnight.

We do NOT cook the peaches ... just be sure they are REALLY ripe (i.e. you want the super sweet ones with lotsa flavor) and I chop 'em into chunks. It also doesn't hurt to mash/squeeze 'em a bit and get some juice into the ice cream. I don't have a good number of peaches to use - but be sure to toss a lot of 'em in there. Add to the goolash at the end, stir it up a bit and then let it refrigerate overnight. Dump into the frozen ice cream cylinder and fire up the machine. BTW, at least for our machine, you will have more than can be made in a single batch ... so I use what I can and then keep the rest refridgerated ... and use it two days later when I can refreeze the cylinder. Let that baby spin until it slows down - stuff should be super-duper creamy - totally ROCKS. I highly recommend eating right away - if you freeze it for consumption the next day, it's not near as good.

4-year old Kyle picture of Alek w/cylinder	Wrapped in plastic to reduce freezer burn

Kyle checks out the ice cream cylinder	Kyle back as the cameraman ... ;-)

Homemade Peach Ice Cream ingredients	Rotten looking peaches, eh?!? ;-)

Yikes - a bug crawled out while cutting one	Doesn't look as scary now

Stirring up the ice cream recipe	I just said "OK Kyle, let Dirk have a turn"

Kyle doesn't look too happy about sharing	NOPE!

Dirk pouring the ice cream into the saucepan	Kyle does the second half

Good to the last drop!	What do we do next Daddy?

Stir over low heat until sticky	Looks ready!

We then added the whipping cream and peaches, and then tossed into the 'fridge to cool down overnight. After that, it was time to finally fire up the Krups ice cream maker and then, of course, enjoy eating it! ;-)

Homemade Peach Ice Cream Recipe

4-year old Kyle picture of Alek w/cylinder

Wrapped in plastic to reduce freezer burn

Kyle checks out the ice cream cylinder

Kyle back as the cameraman ... ;-)

Homemade Peach Ice Cream ingredients

Rotten looking peaches, eh?!? ;-)

Yikes - a bug crawled out while cutting one

Doesn't look as scary now

Stirring up the ice cream recipe

I just said "OK Kyle, let Dirk have a turn"

Kyle doesn't look too happy about sharing

NOPE!

Dirk pouring the ice cream into the saucepan

Kyle does the second half

Good to the last drop!

What do we do next Daddy?

Stir over low heat until sticky

Looks ready!