Classic 1-Gallon Churned Peach Ice Cream
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, classic 1-gallon churned peach ice cream featuring a traditional uncooked egg base, evaporated milk, and fresh peach nectar. This vintage recipe provides a creamy, authentic texture perfect for summer gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | 1 hour | 1 Gallon |
🔪 Key Equipment
- 1-gallon ice cream churn
- Large mixing bowl
- Whisk or electric mixer
Ingredients
Ice Cream Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 | Eggs | beaten until light |
| 2 1/2 Cups | Sugar | granulated |
| 2 large cans | Evaporated Milk | chilled |
| 1 qt. | Peach Nectar | homemade or store-bought |
| 1 | Lemon | juiced |
| 1 qt. | Whole Milk | cold |
For Churning
Instructions
Step 1: Prepare the Base
- In a very large bowl, beat the 6 eggs until light and fluffy.
- Slowly whisk in the 2 1/2 cups sugar and 2 large cans evaporated milk until fully combined.
Step 2: Churning
- Pour the mixture into a 1-gallon ice cream churn canister.
- Stir in the 1 qt. peach nectar, juice of 1 lemon, and 1 qt. whole milk.
- Fasten the churn top and operate for 2 minutes to incorporate ingredients before adding ice.
- Pack the churn bucket by adding crushed ice and 2/3 cup salt in alternating layers around the canister.
- Operate the churn for 25 to 40 minutes until the cream is frozen to a thick, scoopable consistency.
- Remove the dasher, pack the ice cream down, and let it ripen in the ice for 1 hour before serving.
💡 Make-Ahead & Storage: The ice cream can be stored in an airtight container in the freezer for up to 2 weeks; for best texture, consume within 3 days.
Original Recipe Scan
