Fresh Peach Ice Cream

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Appears in Cook's Illustrated July/August 1998

To get true fruit flavor without an icy texture, use plenty of sugar, cook down the peaches, and add the strained peach liquid to the custard before churning.

SERVES 8 (Makes about 1 quart)

TIME 1 hour, plus 1 to 1½ hours standing, 6 hours chilling, and 2 hours freezing

Fresh Peach Ice Cream

WHY THIS RECIPE WORKS

For our peach ice cream recipe, we found that the preparation of the peaches and syrup was key: Letting the peaches stand for a bit with the sugar, then cooking them gently, then straining them, adding the syrupy juice to the custard before...

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