White Peach and Honey Ice Cream

  • Currently 4/5
Makes about 1 quart

Dont be put off by this recipe using raw eggs (unless you are pregnant or nursing).  You dont taste the raw egg and since everything is being frozen, you wont risk food poisoning.  Just be sure to get the freshest eggs you can.

2 large eggs, beaten
1/2 C (scant) sugar
1/2 C honey
3 large (or 4 small) really ripe fresh white peaches
1 C heavy cream
1 C half & half creamer
1 vanilla bean, split and scraped
Pinch of salt
2 Tbl vanilla vodka (optional)

1. Pit and peel the peaches.  Chop into small cubes and then mash or puree until juice is released but chunks of peach remain. Stir honey into the peaches and set aside.
2. Combine the eggs and sugar until smooth.  Add the heavy cream, half & half, vanilla bean, and salt.  Stir until combined.  Add the peach mixture to the egg mixture.  Cover and chill for at least an hour or even overnight to let the flavors of the peaches and cream marry.  (It is possible to still get a nice ice cream if you need to churn it right away, but the flavor wont be as intense.)
3. Place chilled mixture in your ice cream maker and follow manufacturer directions.  A minute or two before the ice cream is done, add the vanilla vodka if desired (the addition of alcohol to homemade ice cream helps the ice cream retained a smoother, less icy consistency when stored in the freezer).
Serve with slices of fresh peach and whipped cream for a real indulgence.


Member since Sep 2007

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