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Homemade peach ice cream

POSTED: August 3, 2010 11:30 p.m.

6 large or 8 medium Georgia or (Southeastern U.S.) peaches

1/2 gallon cream

1 quart half and half

1 quart whole milk

4 cans sweetened condensed milk

8 tablespoons pure vanilla extract

enough sugar to sprinkle over peaches

Blanch ripe (soft) peaches in boiling water for 20 seconds. Remove the peel. Cut off pit and roughly chop the flesh. Put all chopped peaches in a large bowl and after removing the seeds, squeeze the juice of 1/2 lemon directly over the peaches and cover the peaches with traditional sugar. Leave out covered at room temperature for at two hours. Blend all ingredients well with a wooden spoon. Freeze according to your freezers directions. Note: In addition or in place of vanilla extract you may extract the vanilla beans from whole vanilla stalks by cutting them in half and using a spoon to scrape out the filling. You may also adjust the cream, half and half, and milk to suit your dietary needs. Yield: six quarts.

Tim Broxton,



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