Peaches-and-Cream Ice Cream

  • Yield: Makes about 2 quarts
Peaches-and-Cream Ice Cream

Source: Martha Stewart Weddings, Winter 2008


  • 1 cup whole milk
  • 1/2 vanilla bean, split and scraped, pod reserved
  • 3 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar
  • 1 cup heavy cream, chilled
  • 1 1/2 pounds fresh peaches, peeled and pitted, thinly sliced


  1. Bring milk and vanilla seeds and pod to a simmer in a medium saucepan over medium heat. Discard vanilla pod.

  2. Beat egg yolks and 1/2 cup sugar in a medium bowl. Slowly pour 1/4 cup hot-milk mixture into yolk mixture, whisking to combine. Add remaining milk mixture, 1/2 cup at a time, whisking well after each.

  3. Prepare an ice-water bath. Return yolk mixture to pan, and cook over low heat, stirring often, until mixture thickens and coats the back of a spoon, 3 to 5 minutes.

  4. Remove pan from heat, and stir in cold cream. Pour custard through a fine sieve into a medium bowl. Set the bowl in the ice-water bath, and let stand, stirring occasionally, until cold.

  5. Meanwhile, toss peaches with remaining 1/4 cup plus 2 tablespoons sugar, and let stand to release juices, about 30 minutes. Mash peaches until a coarse puree forms. Mix peaches into custard.

  6. Freeze in an ice cream machine following the manufacturer's instructions.


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