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Peach Ice Cream

I made homemade peach jam, but store bought works well, or you can substitute honey.

I also added 1 teaspoon of the Burlap and Barrel Tomato Powder to my peach puree, and WOW - the taste is beyond amazing!

Makes about 1 quart

¾ cup peach jam

2 peaches pitted and finely chopped

2 cups heavy cream

1 cup whole milk

2 large eggs

In a food processor, puree peach jam and peaches. (If you like a chunkier ice cream, skip this step).

In a saucepan, combine the cream and milk and bring to a boil.

Meanwhile, in a bowl, whisk together eggs.

Add the hot cream mixture to the eggs in a slow, steady stream.

Return the pot to the stove and cook over medium-low heat, (dont let this boil or it will curdle), stirring constantly, until the mixture becomes slightly thick, about 5 minutes.

Remove from heat and stir in the peach puree; chill until cold.

Freeze in an ice cream machine. This is a fun ice cream maker where you toss it back and forth - great for kids and families!


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