Okay, it could be that peaches are in season, and I love peaches, but nope. Not this time, but read on if you want a great recipe for homemade peach ice cream–easy and yummy! It’s because the winner of my contest is Leslie T. of Tifton, Georgia.
Winging its way to Georgia are signed copies of How to Engage an Earl (which just won the 2007 Cover Cafe contest for best two-image cover, by the way) and a signed copy of The Perfect Wife by Victoria Alexander (a number 1 New York Times bestseller). (pictured: Victoria Alexander & Kathryn Caskie, April 2008)
Congratulations on winning, Leslie!
In your honor, Leslie, I am sharing my favorite peach ice cream recipe.
Georgia Peach Ice cream
- About 2 1/2 pounds of fresh, ripe peaches - peeled, pitted and chopped
- 1/2 cup sugar (up to one cup if you like your ice cream on the sweet side)
- 1 pint half-and-half cream
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 and 1/4 teaspoon vanilla extract
- 2 cups whole milk
Directions:
- Puree the peaches with the sugar and the half-and-half cream in a couple of batches in a blender or food processor. You can use canned peaches, it works in a pinch, but fresh is so much better.
- In a large bowl, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour the mixture into the container of a gallon ice cream maker. Add enough milk to reach the container’s fill line. This is usually about 2 cups. Sometime more, sometimes less.
- I like to chill the containers mixture in the fridge at this point, but you don’t need to. It just helps the ice cream freeze a little quicker when you drop it into your ice cream maker.
- Follow the instructions to freeze the ice cream in the machine. Scoop and enjoy!






