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Texas Peach Ice Cream II




Source of Recipe


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List of Ingredients






3 medium size Fully-ripened peaches, peeled, stoned and chopped (approximately 1-1/2 cups)
¼ cup plus 2 tablespoons Sugar
1-½ teaspoons Pure vanilla
2 cups Half-and-half, or 1-½ cups whole milk plus ½ cup heavy cream

In a bowl, using a potato masher or wooden spoon, break up the peaches with the sugar and vanilla until coarsely mashed. Stir in the half and half. Taste and add more sugar if needed.
Pour the mixture into an ice cream maker and freeze according to manufacturer's directions. You can also "still-freeze" this ice cream, but it will not be as smooth. When the ice cream is thickened and frozen, scrape it into a plastic container, cover and freeze for at least 1 hour. Let it soften slightly in the refrigerator before serving.


Recipe