The hubs has been making homemade ice-cream since he was 5 years old, at first alongside his grandfather and father. Since that time, he has perfected his ice-cream into delicious, creamy yumminess! Fresh fruit ice-cream is one of his favorites, and he almost always whips up a batch of his Peachy Peach Ice-Cream every summer when peaches are in season. This time he used my fresh peach jam, but you can also use chopped fresh peaches, in their own juice, that you have cooked to boiling in a sauce pan. The cooked peaches will not freeze into “frozen peach ice-cubes” in the ice-cream, but raw fruit will.
Doesn’t that look YUMMY?
Gather your ingredients
Crack the eggs into a large bowl
Whisk in sugar
Whisk in Half and Half
In a separate bowl whisk lemon juice, vanilla, heavy cream and peaches; combine with half and half/egg/sugar mixture and whisk until smooth
Put in ice-cream maker and churn following ice-cream maker directions
1 quart heavy cream
1 pint half and half
1 pint chopped peaches with juice that have been cooked (or fresh peach jam)
4 farm fresh eggs
2 cups sugar
1 Tbls. lemon juice
1 Tbls. vanilla extract
Whisk 4 eggs; add 1/2 cup sugar and whisk again until all sugar (add sugar 1/2 cup at a time until all 2 cups are in bowl) is blended in. Add half and half to egg mixture and whisk thoroughly. In a separate bowl combine heavy cream, lemon juice, vanilla whisking to blend. Add peaches to heavy cream mixture and whisk until blended. Add egg mixutre to heavy cream mixture. Blend thoroughly with whisk. Pour into ice-cream maker following their directions. Makes 2 generous quarts.