Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
3 hr 50 min
Prep:
3 hr 30 min
Cook:
20 min
Yield:
1 generous quart

Ingredients

Directions

In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.

In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.

In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries

My Private Notes

Add a Note
More from:

Frozen Treats

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Avocado Ice Cream

Recipe courtesy of Alton Brown

No-Churn Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

No-Churn Watermelon Ice Cream Slices

Recipe courtesy of Food Network Kitchen

No-Churn Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Neelys Homemade Peach Ice Cream

Recipe courtesy of The Neelys

Strawberry and Cream Ice Cream

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword

          Latest Stories