Country Peach Ice Cream

Shocker! Tim actually requested that I make a peach ice cream.  I about fell over because I thought the only good ice cream in his eyes was vanilla.  So, I happily obliged because I want to try as many different ice cream recipes as possible this summer.  And this one certainly was a winner!

As Annie stated, it has a pretty mild flavor of peach in the background, but the little bits of peaches make it perfect.  We actually ate some of this before it had really set up in freezer and it was a dreamy bowl of peaches and cream.  The final (firm) ice cream was even better, only improved by a drizzle of honey.

I made a few changes based on what I had on hand, but nothing drastic.  I really only want to point out that I thought the call for 4 large peaches was a little vague as people probably have different interpretations of “large” peaches.  I wish it would have given the amount of cups of chopped peach pieces, but it didn’t so I used what I felt were six medium-sized peaches.

Country Peach Ice Cream

Source:  adapted from Annie’s Eats originally from Williams Sonoma Ice Cream


4 large, ripe peaches, peeled, halved, pitted and chopped into small chunks {I used 6 medium}

1 tbsp. fresh lemon juice

½ cup sugar, plus 2 tbsp.

1 ½ cups whole milk {I used half and half}

1 ½ cups heavy cream

4 large egg yolks

pinch of salt

1 tsp. vanilla extract


Put half of the peaches in a bowl and mash slightly with a fork.  Sprinkle with the lemon juice and the 2 tablespoons sugar and toss to combine.  Cover and refrigerate.

In a heavy 2-qt. saucepan, combine the milk, 1 cup of the cream, and the remaining peaches.  Cook over medium heat until slightly thickened, 4-5 minutes.  Do not let boil.  Strain through a fine-mesh sieve into a bowl, pressing on the peaches with the back of a spoon.  Discard the solids.

Meanwhile, combine the egg yolks, ½ cup sugar, salt, and remaining ½ cup cream in a bowl.  Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about ½ cup of the warm milk mixture into the egg mixture until smooth.  Pour the egg and milk mixtures into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes.  Do not let the custard boil.  Strain through a fine-mesh sieve into a bowl {I skipped this}.  Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water.  Stir occasionally until cool.  Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.  Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.  When the ice cream is frozen to the consistency of soft serve, transfer to an air-tight container.  Drain the reserved peaches and fold them in.  Cover and freeze until firm, at least 6 hours or up to 3 days before serving.

Definitely enjoy with a drizzle of honey!

Peach Cobbler

I had my doubts about this recipe, but it actually worked out just fine both times I made it!  I just didn’t see how it was possible for the batter to rise over the peaches.  I also think it is key not to over mix the batter.

The first attempt was for a family picnic, and it looked a little flat in the dish {I used a 9×13}.  It definitely was not a deep dish type of cobbler.  Tim said it was fantastic though and he practically licked the dish clean.

The next time I made it, I used a smaller dish {9×9} and it was terrific. I also forget about the Cinnamon the second time I made it, but we didn’t miss it.

Peach Cobbler

{recipe adapted from Dinner & Dessert and Vintage Victuals}

Serves 4-6


4-5 cups fresh peaches, peeled and sliced {about 4 large peaches}
1/2 cup sugar
3/4 cup butter
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
A dash of salt
3/4 cup milk – I used vanilla soy milk
1/2 teaspoon cinnamon – optional


Preheat oven to 350 degrees.

Combine the sliced peaches and the 1/2 cup sugar in a medium bowl. Cover and let set until the juices start to run.  I left mine for about 20 mins.

Place the butter in a 9×13″ baking dish. Put it in the oven for 3-4 minutes, until the butter is completely melted.

Meanwhile, stir together the flour, sugar, baking powder, and salt in a mixing bowl. Add the milk and stir just until combined. Do not over mix, lumps are okay.

Remove the dish with the butter from the oven.  Immediately pour the prepared batter over the butter. Do not stir!

Next, pour the peaches over the batter and butter. Do not stir!

Finally, sprinkle the cinnamon evenly over the top. Return the dish to the oven and bake for 45-50 minutes, until the batter sets and turns a golden brown on top.