Peach Ice Cream
Celebrate summertime with Trisha Yearwood, award-winning country music superstar, best-selling cookbook author and star of the Food Network series Trisha’s Southern Kitchen. Her time-saving starter makes it easy to whip up a cool, creamy batch of old-fashioned peach ice cream that’s inspired by her own personal recipe.
- 1 packet Trisha Yearwood Peach Ice Cream Starter
- 1 cup (8 fl. oz./250 ml) cold whole milk
- 1 cup (8 fl. oz./250 ml) cold half-and-half
- 1 cup (8 fl. oz./250 ml) cold heavy cream
In a large bowl, whisk together the ice cream starter and milk until the starter has dissolved, about 1 minute. Stir in the half-and-half and cream until combined.
Transfer the mixture to an 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 quart (1 l).