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Peach Ice Cream Recipe

Peach Ice Cream

Recipe Courtesy of Curtis Aikens

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on July 06, 2012

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    Delicious ice cream, I'm making the second batch in a week. I added raspberries to the first one, but have some candied ginger to add to this batch to see how that works. I think just plain it would be great.

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  • on June 01, 2012

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    Wonderful recipe. I have made it several times, but using strawberries instead. I will be back down south this summer and can't wait to make it with peaches.

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  • on August 08, 2011

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    Fantastic recipe. I found banana liqueur in the back of a cabinet (can't remember why I bought it as it was the only thing I had that was at all close to peach brandy. I let the peaches soak overnight and at last minute, decided to add pecans. I toasted them in a small skillet with a little butter and dash of kosher salt, and mixed them into the peach mixture. I filled my Cuisinart ice cream maker 2/3 (leaving a little for a small next batch. The ice cream is fantastic. I will use this recipe for all my fruit ice creams.

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  • on September 10, 2010

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    I have made several different peach ice cream recipes and this one is by far the best. Having made it a couple of times, I have found that a few alterations really make it extra wonderful... I started out with perfectly ripe, fresh peaches.I used vanilla sugar (available at specialty grocery stores to macerate the peaches in, and because I didn't have any peach brandy I substituted almond liqueur instead, which I think ultimately really enhances the peach flavor. I also added a tablespoon of peach preserves to this mixture. Because the sugar in the peaches already had intense vanilla flavor, I opted to use regular sugar in the cream mixture and did not add the vanilla extract that the recipe calls for. I followed the rest of the recipe to a t. I stirred the cream mixture over the bowl of ice until it was quite cold. I also put the bowl that I would ultimately store the ice cream in in the freezer so that it wouldn't melt the half frozen mixture. Finally, I put the peaches in the freezer at the same time that I put the cream mixture in the ice cream maker so that they would also be very cold. By keeping everything as cold as possible you allow the ice cream to firm up without turning icy. DELICIOUS!!!!!

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  • on July 19, 2009

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    This ice cream is velveety smooth and creamy. It is very easy to prepare. Marinating the peaches and using the liquid is a great idea as it gives the ice cream an added layer of flavor. This is creamy, but also light and perfect for summer. This is my new favorite recipe for ice cream. Some homemade ice cream tends to be bland by calling for a basic custard recipe and adding fruit almost as an afterthought. This recipe infuses the fruit flavor throughout. Other fruit I have in mind for this recipe are mangoes, pineapple, raspberries or cherries. I used Grand Mariner as I did not have peach brandy, but any combination of fruit/fruit flavored liquor I believe will work.

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  • on June 21, 2009

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    My father's favorite ice cream is peach so every so often I make it. I have been searching for years for a really good one. This year after making this recipe I am retiring my search. This will be my "go to" recipe for yummy, creamy peach ice cream. I used Peach Schnapps instead of Peach Brandy and froze (instead of refrigerated my peaches after the marinating stage. It helped with the quicker freezing of the ice cream. It said this made 1 quart of ice cream but mine was easily 1 1/2 quarts. You have to try this---you will NOT be disappointed!

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  • on April 25, 2009

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    I went out and bought a Kitchen Aid freezer accessory kit especially for this recipe. After 30 minutes of freezing on my mixer, it was still soupy, so I transferred it to a plastic bowl and put it in the freezer. I added the peaches the last 5 minutes and it started to thicken a little bit more. It is starting to firm up around the edges after about 3 hours in the freezer. Hopefully it will finish into ice cream overnight. I froze my new container over 15 hours (per instructionsin the freezer before using, too. I don't know whether to be disappointed in the new freezer attachement or the recipe. The soup is very tasty and I hope I have ice cream tomorrow. I didn't want this to take 2-3 days to make a quart of ice cream. Any suggestions would be most welcome. I used a 16oz. bag of frozen peaches...wonder if they made too much liquid? I put them in a bowl and added the sugar, Grand Marnier, and lemon juice and then defrosted them in the microwave and then diced them, covered them and put them in the refrigerator. When drained, there was about 2 cups of reserved juice. I added all of it to the cream, egg, & sugar mixture. Don't know what else to explain but hopefully this will ring a bell with someone with more experience at this.

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  • on July 26, 2006

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    This was the MOST creamy and delicious ice cream I've ever made at home! Used Peach Schnapps - YUM! Very well worth the effort and almost couldn't wait for it to firm up. I use a Cuisinart Ice Cream freezer and it almost overflowed, but we saved every drop! Will be making this again soon.

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  • on July 28, 2005

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    ...was this ice cream good!!
    But then again I used Grand Marnier instead of Peach Brandy...since that was all I had =

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  • on July 17, 2004

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    Omitted the peach brandy - this was heavenly!! Used fresh, really ripe peaches. First time I've cooked the custard for ice cream; much better than the mix.

    Blueberries, strawberries, raspberries, mangos, maybe oranges - can't wait to try another summer fruit.

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