Homemade Peach Ice Cream

It’s time to turn on summer flavors — even homemade ice cream!
Treat your friends and family to hand-churned peach ice cream this summer!

Becky Low spotlights a throwback ice cream recipe.

Peach Ice Cream
2 cups fresh peach puree, sweetened to taste (see below)*
⅔ cup sugar
¼ cup powdered milk
⅛ teaspoon salt
3 cups top milk (whipping cream), divided
2 eggs (or 4 egg yolks)
1 teaspoon vanilla

* Recipe is best made with fresh peaches, but you may substitute frozen peaches. Peel fresh peaches, remove stone. Place either fresh or frozen peaches in food processor and puree. Sweeten to taste. Measure and place in refrigerator to chill thoroughly.

Place in heavy bottom stainless steel saucepan sugar, powdered milk and salt. Add, and beat until smooth, ½-cup whipping cream and eggs. Stir in 1-cup whipping cream. Place over medium heat; stirring constantly, cook until custard coats a metal spoon or reaches 175 degrees (don’t allow the custard to boil). Remove from heat and stir in remaining 1 ½ cups whipping cream and vanilla. Add peach puree and chill thoroughly.

Freeze according to ice cream freezer directions. NOTE: For use in small automatic ice cream freezers (ie Cuisinart) divide recipe in half. Below are the directions from the Pat’s 1947 cookbook.

Place mixture in ice cream canister, insert dasher. Place canister in freezer tub. Assemble freezer: layer 2-3 inches of ice in bucket around canister and sprinkle with 3 tablespoons rock salt. Continue layering until ice bucket is filled. Turn ice cream 20-30 minutes until ice cream is thick. Remove from ice bucket, rinse salt from canister. Remove dasher and replace lid. Place in freezer for 1-2 hours or until ready to serve.

My friends and colleagues shared their favorite “Mom” recipes with me – you know, the one you think of when you think of Mom – and the memories flood back. This has been a great experience – for me and my friends. This week’s recipe is shared by Libby Lovig – a fond memory of her Mom is making homemade peach ice cream. Mom’s (Pat Gant) cookbook where the recipe originated, is now held together by an elastic Christmas tie. Her family would make Mom’s Peach Ice Cream at family gatherings, and especially during peach season. Making this ice cream is a way to keep her memory alive. Recipe has been modernized. Makes approximately 2-quarts of ice cream.

Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org

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