Kathleen’s Peach Ice Cream

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Scoops of ice cream in a waffle basket


Ice cream base:

4 eggs

1 can of condensed milk

1 can of evaporated milk

1 1\2 cups of sugar

3 tsp. of vanilla

2 quarts of half and half

Peach puree:

12 Peaches (4 cups, 1 qt)

½ cup of sugar


  1. Put peaches and sugar in a food processor and pulse to the consistency you desire. Pulse thoroughly for smooth ice cream or leave the puree chunky so you can have big pieces of peaches in your ice cream.
  2. Break eggs into a bowl and add condensed milk while stirring. Add evaporated milk, vanilla, sugar, and peach puree while mixing. Add the half and half to the mixture.
  3. Put the ice cream in a freezer-safe bowl and put the ice cream in the freezer. Let it freeze for a few hours.