Recipe courtesy of Paula Deen
Save Recipe Print
Total:
4 hr 25 min
Prep:
15 min
Inactive:
4 hr
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large bowl, whisk together the egg yolks and sugar.

In a large saucepan, bring the cream and milk to a simmer over low heat. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan. Cook over low heat for 3 to 5 minutes or until the custard has thickened enough to coat the back of the spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally.

Stir the lemon juice and vanilla into the cooled custard. Freeze in an ice cream maker according to the manufacturer's instructions, adding the peach chunks halfway through the churning process.

More from:

Frozen Treats

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

No-Churn Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

No-Churn Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Peach Ice Cream

Recipe courtesy of Curtis Aikens

Neelys Homemade Peach Ice Cream

Recipe courtesy of The Neelys

Strawberry and Cream Ice Cream

Recipe courtesy of Jamie Deen

Ice Cream Bombe

Recipe courtesy of Ina Garten

Neapolitan Ice Cream

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories