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Blueberry-Peach Ice Cream




Source of Recipe


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List of Ingredients





3 medium peaches, peeled and sliced

2 cups milk

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

3 large eggs, lightly beaten

1 cup sugar

3 cups whipping cream

1 pint fresh or frozen blueberries

Garnishes: peach slices, blueberries, fresh mint sprigs



Process peach slices in a blender until smooth.

Whisk together 2 cups milk and next four ingredients in a large, heavy saucepan. Cook over medium heat, whisking constantly, until mixture reaches 160 degrees (about 10 minutes). Remove from heat; cool 30 minutes.

Beat whipping cream at high speed with an electric mixer until soft peaks form. Let whipped cream stand 30 minutes. Stir whipped cream, puréed peach and blueberries into custard.

Pour into freezer container of a 4-quart electric freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand one hour before serving. Garnish with fruit and mint, if desired.


Recipe