Fresh South Carolina Peach Ice Cream
The Rookie Cook
The Rookie Cook
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  • 2 quarts
  • 2 cups peaches, peeled and finely chopped
  • 1 1/4 cups sugar, divided
  • 1 teaspoon fresh lemon juice
  • 2 large eggs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1. In a bowl, combine peaches, lemon juice and
  • 1/2 cup of the sugar. Refrigerate for 2 hours, stirring once or twice. Remove the peaches from the refrigerator and carefully drain off all of the juice, reserving it in a small bowl. Place the peaches and the juice back in the refrigerator until ice cream is ready.
  • 3/4 cup of sugar until combined. Add the heavy cream and whole milk.
  • 1/3 - 2/3 cup of the peaches and add to mixture (again, the amount



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