Old-Fashioned Peach Ice Cream Recipe

Old-Fashioned Peach Ice Cream Recipe

  • 1 3/4 pounds ripe peaches
  • 1 tablespoon lemon juice
  • 1 ripe nectarine
  • 1 cup Lucerne Half-and-Half
  • 1/2 cup sugar
  • 3 Safeway SELECT Organic Large Eggs, beaten
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract (optional)
  1. Peel, pit, and slice peaches. In large bowl, mash to texture of salsa; add lemon juice.
  2. Peel nectarine and cut flesh from pit. Cut into pieces and whirl in a blender until smooth. Add 1/2 cup of the puree to mashed peaches; discard remaining puree.
  3. Combine half-and-half and sugar in a 11/2- to 2-quart pan. Over medium heat, scald mixture (it should reach 180 degrees F; small bubbles will form around pan's edge). Remove from heat; using a wire whisk, whisk in beaten eggs, vanilla, and almond extract, if using. Add mixture to peaches; chill, covered, for at least an hour or up to 1 day.
  4. Freeze in an ice cream maker (at least 2-quart capacity) according to manufacturer's directions. Serve when softly frozen, or freeze airtight up to 2 weeks and soften at room temperature before scooping.
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