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Peach Ice Cream

Capturing the essence of summer’s fresh peaches, this ice cream can be made using our vanilla ice cream starter or a scratch ice cream recipe (see related recipe at left). Prepare the ice cream base but do not freeze it, then proceed as directed below.


  • 1 batch vanilla ice cream, unfrozen (see note above)
  • 4 ripe peaches, about 1 1/2 lb. total, peeled, pitted and cut into 1/4-inch dice
  • 1/2 cup sugar


Prepare the vanilla ice cream starter or scratch vanilla ice cream recipe and refrigerate until cold.

Place 1 cup diced peaches in a small bowl; set aside.

Pass the remaining peaches through a food mill fitted with a medium plate. Transfer the pureed peaches to a saucepan and stir in the sugar. Place over medium-high heat and cook, stirring occasionally, until the mixture is reduced to 1 cup, 14 to 16 minutes. Remove from the heat and stir in the reserved diced peaches. Let cool to room temperature, then refrigerate until cold.

In a large bowl, stir together the ice cream base and the peach mixture until well combined. Transfer the mixture to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 1/2 quarts.

Williams-Sonoma Kitchen.