Serves a Crowd

Peach and Cherry Ice Cream

July 17, 2010
2 Ratings
  • Serves 12
Author Notes

I read that it was National Peach Ice Cream Day. I don’t know who comes up with these things, but I’m all for peach ice cream so I went all in; made the peach ice cream, and even threw in some nice fresh cherries. It’s a really creamy recipe that freezes into a smooth almost fluffy consistency that got the seal of approval from son. —simplycooking101

What You'll Need
  • 2 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups whipping cream
  • 2 cups half and half
  • 2 1/4 teaspoons almond extract
  • 4 peaches
  • 1/2 cup cherries
  1. Peel and dice the peaches and pit and chop the cherries. (A quick way to peel the peaches is to dip them into boiling water for 10 seconds, the skins will slip right off.) Please them in a bowl and kind of smash up the peaches and mix well with the cherries.
  2. In a heavy saucepan, combine the eggs, sugar, salt and creams. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F.
  3. Remove from the heat; add the almond extract, diced peaches and cherries, cover and refrigerate overnight or cool down by placing the saucepan in a large bowl of icewater (make sure not to get any water in the mixture) .
  4. Pour the custard into an ice cream freezer and freeze according to the manufacturer’s directions.
  5. If you like it soft serve when it just comes out of the freezer, but if you like it firmer, place in a sealed container in the freezer for a couple of hours.

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2 Reviews

J.B. June 2, 2016
Yum - this recipe was made in lieu of another almond/cherry based ice cream because I had luscious fresh cherries that needed to be used. No fresh peaches, but a reasonable canned version stood in for the fresh peaches. It has a rich luxurious texture even though I cut down some of the cream component and used milk. My DH was in awe of the taste and texture. Only negative is that I will need to crank 2 batches through my ice cream machine; I nearly overloaded it. Will repeat this often. Thanks S101 & Food52.
WileyP September 2, 2011
What a wonderful, fresh, creamy and (as you mentioned) fluffy ice cream! I mashed up 3 of the peaces and mixed that into the very almond base, then minced the not quite ripe last peach and the cherries and stirred them in when it reached the soft-serve stage. The tiny pieces of peach and cherry froze solid and provided a wonderful texture and burst of flavor behind the fluffiness of the ice cream. I provided the ice cream as a treat for today's meeting of the San Ignacio Art League and all 4 members present (2 were unable to attend) gave it a gold star! Thanks so much for the recipe, simplycooking101!