A classic, rich, 1-gallon recipe for churned peach ice cream. This recipe uses an uncooked egg base with evaporated milk, whole milk, and peach nectar. Includes a bonus recipe for homemade peach nectar.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| Ice Cream Base: | |
| 6 | Eggs |
| 2 1/2 Cups | Sugar |
| 2 large cans | Evaporated Milk |
| 1 qt. | Peach Nectar |
| Juice of 1 | Lemon |
| 1 qt. | Whole Milk |
| For Churning: | |
| Crushed Ice | |
| 2/3 Cup | Salt (ice cream salt) |
Instructions
- In a very large bowl, beat the eggs until light.
- Slowly add the sugar and evaporated milk.
- Pour this mixture into a 1-gallon ice cream churn canister.
- Stir in the peach nectar, lemon juice, & whole milk.
- Fasten the churn top and operate (mix) for 2 minutes.
- After the 2 minutes, add the crushed ice & salt alternately around the churn canister.
- It will take from 25 to 40 minutes for the cream to freeze.
Warning
Raw Egg Warning: This recipe contains raw, uncooked eggs. Consuming raw eggs may increase your risk of foodborne illness. For a safer alternative, use pasteurized eggs or create a cooked custard base.
Note
Homemade Peach Nectar
For each 1 lb. of dead-ripe peaches (peeled & seeded), use 4 T. sugar & 1 tsp. ascorbic-citric mixture (like Fruit-Fresh).
Put into a blender and blend to a fine mush. Use as a sauce or in making ice cream.
