Prep Time::20 mins
Additional Time:: 4 hrs 20 mins
Total Time:: 4 hrs 40 mins
Servings::32
Yield::4 quarts
Ingredients
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3 ½ cups white sugar
6 large eggs, beaten
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
¾ teaspoon salt
Directions
Mix sugar and eggs together in a large bowl until smooth; purée peaches in a blender or food processor and stir 5 cups purée into egg mixture. Stir in cream, half-and-half, vanilla, and salt, and mix well.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
From the Editor
This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg.