Peach Ice Cream

  • 8 to 10 ripe peaches
  • 1 cup sugar
  • ½ package instant vanilla pudding
  • 1 can sweetened condensed milk
  • 1 pint heavy cream
  • 1½ quarts whole milk
  • 6 eggs

Dip each peach in boiling water to remove skins. Slice peaches, and toss with the sugar in a medium bowl. Set aside.

Mix together the pudding, condensed milk, cream, and whole milk in a heavy-bottomed saucepan. Beat the eggs in a separate bowl, and add to the milk mixture. Cook slowly until the mixture barely coats the back of a wooden spoon. Remove from heat, and stir in the peaches. Freeze in ice cream maker according to the manufacturer’s instructions.

This recipe comes from Sugar Pie & Jelly Roll by Robbin Gourley (Algonquin Books of Chapel Hill, 2000) and first appeared in the August 2002 issue.

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