Name: Farmstand Peach Ice Cream
Prep time: 480 min
Total time: 480 min
Yield: 3 Quarts
Ingredients: 2-1/2 cups finely diced fresh peaches, divided; 1 can evaporated milk (12 oz.); 6 large egg yolks; 1/2 cup granulated sugar; 2 cups whole milk; 1 can sweetened condensed milk (14 oz.); 2 teaspoons vanilla extract; Optional garnish, fresh raspberries or peach slices

Sweets

Farmstand Peach Ice Cream

Author: Mary DiSomma

Featured in my "What's Cookin'" column for Peoria Magazine, August 2023.

There’s nothing better on a hot August day than a scoop (or two!) of homemade ice cream. For me, you can’t beat fresh peach ice cream, especially when I can get my hands on those gorgeous Michigan peaches at my local farmers market.

Homemade ice cream is super easy to make but does require three things: fresh peaches, an ice cream maker, and time. You don’t have to break the bank to purchase an ice cream maker. Several types are available under $75, from electric to hand-crank versions.

Though my peach ice cream is great solo, I sometimes add a few fresh raspberries. My take on a peach melba sundae!

Farmstand Peach Ice Cream

Homemade ice cream is super easy to make but does require three things: fresh peaches, an ice cream maker, and time.

Yield: 3 Quarts
Prep Time: 8 hours 8 hrs
Total Time: 8 hours 8 hrs

Ingredients

2-1/2 cups finely diced fresh peaches, divided
1 can evaporated milk (12 oz.)
6 large egg yolks
1/2 cup granulated sugar
2 cups whole milk
1 can sweetened condensed milk (14 oz.)
2 teaspoons vanilla extract
Optional garnish, fresh raspberries or peach slices

Instructions

In a blender, combine two cups of diced peaches with the evaporated milk. Reserve the remaining half cup of peaches. Pulse to combine. Try to get it fairly smooth.
In a medium heavy pot, whisk together the egg yolks and sugar until combined. Whisk in the evaporated milk mixture, followed by whole milk, sweetened condensed milk, and vanilla. Place pot over medium-low heat, whisking constantly for about 15 minutes until the mixture coats the back of a spoon. Be careful not to boil.
Transfer the mixture to a clean bowl. If you have some curdles in the bottom of the pan, don’t panic! Just pour the mixture through a sieve. Let the custard cool to room temperature, then cover loosely with plastic wrap. Refrigerate until well-chilled, about 12 hours.
Prepare your ice cream maker according to the manufacturer’s direction. I transfer the custard into a pitcher to make it easier to pour into the ice cream maker. Let the mixture process for 5 minutes, then add the reserved peaches. Allowing the ice cream to begin setting up makes it easier to disperse the peach pieces evenly.
When the ice cream has fully churned, it’s ready! The ice cream will be the consistency of soft churn right out of the ice cream maker. If you prefer a firmer ice cream, transfer it to a freezer container and freeze for up to two weeks. Serve with additional sliced peaches or a few fresh raspberries.