Peach Ice Cream

Someone reminded me that August is National Peach Month! And what better way to celebrate than with homemade peach ice cream — especially right now with temperatures hitting in the three digits all over! Starting out with our traditional family recipe but I will be posting other versions in the days ahead including vegan.

Southern Peach Ice Cream

Yield: 1/2 gallon

3 cups evaporated milk
2 cup sugar, divided
4 eggs, beaten
3 cups heavy cream
2 Tbsp vanilla extract
1/2 teaspoon salt
4-1/2 cups finely chopped fresh peaches, peeled
Optional: 1/2 cup finely diced pecan bits

Combine the chopped peaches, 1/4 tsp salt, and 1 cup of sugar in a bowl and set aside at room temperature for at least 2 hours, stirring occasionally.

Drain peaches keeping the syrup (juice) in reserve.

Set the juice aside at room temperature.

Cover and refrigerate the peaches.

In a small saucepan, heat the evaporated milk over medium-high heat, stirring often, until it just starts getting bubbly around the sides.

Turn heat to low and gradually add the remaining 1 cup sugar, stirring till dissolved.

Slowly add the beaten eggs whisking constantly. Continue whisking until candy thermometer reads above 160 but no more than 170 F degrees. NOTE: Thermometer tip should not be touching the sides or bottom or of the pan as you want an accurate reading of the mixture and not of the pan.

Transfer this custard mixture to a gallon sized tea pitcher and stir in the remaining 1/4 tsp salt, vanilla, cream, and the previously reserved syrup (juice).

Cover and put in the refrigerator. Chill for 6 hours.

Freeze according to your particular ice cream maker instructions.

When the ice cream has become soft set (thick but still pliable and just soft enough to still be able to stir) fold in the peaches and also the optional pecan bits if using).

Continue freezing until done.