Saturday, June 26, 2010

Peach Ice Cream

Here is is folks.  The moment you all have been waiting for.  The treat that I look forward to all year, my most favorite-est of all (or until the next seasonal treat comes along) and it is....PEACH ICE CREAM!

Sorry,  Didn't meat to shout.  Hope your ears aren't ringing.  But if they are, it will be worth it after you try this recipe.  After you see how amazingly easy it is to make.  After you sink into the creamy custard surrounding the first ripe peach of the season.  And swoon.

Upon first taste, a sweetness envelopes the tip of your tongue.  As it moves back toward its ultimate demise, it brushes the back sides of the tongue, tingling with the tartness that makes a peach so tantalizing.

Let's just call this "Ode to Peach Ice Cream".

Peach Ice Cream (Cooking Light)

3  cups sliced peeled peaches (1 1/2 pounds)
1  cup  half-and-half
1/2  cup sugar
1/2  cup milk, whole
1 tsp vanilla extract

Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm.


  1. I think I'll make this today!

  2. You will not be sorry! (ps - it's great with a few dark chocolate chips and a tossing of red-skinned peanuts on top!)

  3. I'm lactose intolerant and not loving you very much right now. SO tempting! Almost worth the pain ... ARGH!

  4. Punkin' My heart weeps for you!