Best 9 Contest Winning Peach Ice Cream Recipes

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Indulge in a delightful culinary journey with our collection of peach ice cream recipes, carefully crafted to tantalize your taste buds and transport you to a world of sweet, refreshing bliss. From the classic and creamy to the uniquely adventurous, our recipes cater to every palate, promising an unforgettable dessert experience.

Dive into the timeless charm of our traditional peach ice cream recipe, where the vibrant flavors of ripe peaches blend seamlessly with a velvety custard base. Experience the perfect balance of sweetness and tang in every spoonful, as the delicate peach notes dance upon your tongue.

For a touch of elegance, try our white peach sorbet recipe, where the delicate nuances of white peaches take center stage. This refreshing treat offers a lighter, yet equally flavorful alternative to traditional ice cream, with a sorbet-like texture that will leave you feeling revitalized.

If you crave a more adventurous flavor profile, our spicy peach ice cream recipe is sure to ignite your taste buds. A harmonious blend of sweet peaches, zesty chili peppers, and aromatic spices creates a captivating flavor experience that will leave you craving more.

Finally, our vegan peach ice cream recipe caters to those with dietary restrictions or those seeking a plant-based alternative. This creamy and delicious dessert proves that indulgence and ethical choices can coexist, offering the same delightful peachy flavors without compromising on taste.

Let's cook with our recipes!

OLD-FASHIONED FRESH PEACH ICE CREAM



Old-Fashioned Fresh Peach Ice Cream image

Nothing says summer like creamy Homemade Peach Ice Cream made with simple ingredients like heavy cream, whole milk, sugar, eggs, and fresh, ripe peaches. The sweet taste of peaches and cream shine in this summertime favorite.

Provided by Amy Nash

Categories     Dessert

Time 4h38m

Number Of Ingredients 8

3 medium peaches (peeled and sliced (about 2 cups))
1 1/4 cup sugar (divided)
1/2 teaspoon lemon juice
1/4 teaspoon salt
5 large egg yolks
1 1/2 cup heavy cream
1 1/2 cups whole milk
1 teaspoon vanilla

Steps:

  • Peel and slice peaches, then toss in a large bowl with 1/2 cup of the sugar and lemon juice to combine. Let sit at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices to create a syrupy liquid.
  • Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don't want large, individual pieces of peach in your ice cream or they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.
  • Meanwhile, in a medium saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not bubbling.
  • In a large bowl, whisk together the egg yolks and remaining 1/4 cup of sugar, until light in color, about two minutes.
  • While whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time.
  • Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
  • Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
  • Pour peach ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, then transfer the ice cream to an airtight container and freeze at least 4-6 hours to ripen.

Nutrition Facts : Calories 481 kcal, Carbohydrate 54 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 241 mg, Sodium 153 mg, Fiber 1 g, Sugar 51 g, UnsaturatedFat 11 g, ServingSize 1 serving

PEACH ICE CREAM



Peach Ice Cream image

Provided by Virginia Willis

Categories     dessert

Time 1h20m

Yield 7 cups

Number Of Ingredients 7

4 large ripe peaches, skin on, pitted and quartered
1/4 cup mild honey
2 cups whole milk
3 large egg yolks
1/2 cup sugar
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract

Steps:

  • Place the peaches and honey in the jar of a blender. Puree until smooth. Set aside.
  • In a medium saucepan, bring the milk almost to a boil over medium heat. In a second medium saucepan, blend together the egg yolks, sugar and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Slowly stir in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and stir until blended.
  • Decrease the heat to low and cook gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 175 degrees F on an instant-read thermometer. Remove from the heat.
  • Set a sieve over a large, clean bowl and pass the custard through the sieve. Discard any eggy solids. Add the peach puree and vanilla and stir to combine. Chill the custard completely over an ice bath made by filling a large bowl with ice cubes and water, or refrigerate it until chilled. Churn the ice cream according to the instructions for your ice-cream maker.

CONTEST-WINNING BUTTER PECAN ICE CREAM



Contest-Winning Butter Pecan Ice Cream image

This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 quart.

Number Of Ingredients 7

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 298 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CONTEST-WINNING PEACH COBBLER



Contest-Winning Peach Cobbler image

Canned peaches make this cobbler quick to assemble. The tender topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. -Ellen Merick, North Pole, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 20

2 cans (29 ounces each) sliced peaches
1/2 cup packed brown sugar
6 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon, optional
1 teaspoon lemon juice
1 teaspoon vanilla extract
TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
2 large eggs, room temperature, lightly beaten
BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup butter, melted
2 tablespoons lemon juice
Vanilla ice cream, optional

Steps:

  • Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.

Nutrition Facts : Calories 352 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 248mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 1g fiber), Protein 2g protein.

GEORGIA PEACH HOMEMADE ICE CREAM



Georgia Peach Homemade Ice Cream image

This is the best peach ice cream you'll ever eat!!!

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 32

Number Of Ingredients 7

2 ½ pounds fresh peaches - peeled, pitted and chopped
½ cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Steps:

  • Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
  • In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
  • Follow the manufacturer's instructions to freeze the ice cream.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.1 g, Cholesterol 15.6 mg, Fat 4.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42.4 mg, Sugar 13.3 g

GEORGIA PEACH ICE CREAM



Georgia Peach Ice Cream image

My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. -Marguerite Ethridge, Americus, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3-3/4 quarts.

Number Of Ingredients 6

4 eggs
1-1/4 cups sugar, divided
1/2 teaspoon salt
4 cups whole milk
2 cans (14 ounces each) sweetened condensed milk
1-3/4 pounds fresh peaches, peeled and sliced

Steps:

  • In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers' directions. Refrigerate remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.

Nutrition Facts : Calories 214 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 109mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

PEACH ICE CREAM



Peach Ice Cream image

Adding peaches to a mouthwatering vanilla ice cream recipe I got from my mother-in-law resulted in this fabulous flavor. My boys say it's the greatest and think it tastes best served outdoors under a shade tree!-Lisa Tenbarge, Haubstadt, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/4 quarts.

Number Of Ingredients 7

1 cup sugar
1 cup milk
1 egg, beaten
3-1/3 cups heavy whipping cream
1/4 cup instant vanilla pudding mix
1-1/2 cups finely chopped fresh or frozen peaches, thawed
2 teaspoons vanilla extract

Steps:

  • In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

Nutrition Facts :

AWARD WINNING PEACHES AND CREAM PIE



Award Winning Peaches and Cream Pie image

I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.

Provided by Debbi Borsick

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
½ cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  • In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  • In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  • Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g

PEACH ICE CREAM



Peach Ice Cream image

A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by BIGGUNNER

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

6 eggs, beaten
3 ½ cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
¾ teaspoon salt

Steps:

  • In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
  • Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.3 g, Cholesterol 81.2 mg, Fat 13.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 86.4 mg, Sugar 23.9 g

Tips:

  • Use ripe peaches: The riper the peaches, the sweeter and more flavorful your ice cream will be.
  • Peel and pit the peaches before freezing: This will make it easier to blend them later.
  • Use a food processor or blender to puree the peaches: This will help to create a smooth and creamy ice cream.
  • Add sugar, milk, and cream to the peach puree: The amount of sugar you add will depend on your desired sweetness level.
  • Churn the ice cream mixture in an ice cream maker: This will help to incorporate air into the mixture, making it light and fluffy.
  • Freeze the ice cream for at least 4 hours before serving: This will allow it to firm up and develop its flavor.

Conclusion:

This contest-winning peach ice cream recipe is a delicious and refreshing treat that is perfect for summer. With its sweet and tangy flavor, this ice cream is sure to be a hit with everyone who tries it. So next time you have some ripe peaches on hand, be sure to give this recipe a try.

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