Peach Ice Cream

Dessert

There's no better way to celebrate summer than homemade ice cream.

Ingredients

3 cups Peaches, fresh, peeled and cut into wedges
3 /4 cups Sugar, divided
1 Tbsp Lemon juice
1/4 cup Peach schnapps
1 1/2 cups Whipping cream
1 cup Milk
2 tsp Vanilla extract
4 Egg yolks

Instructions

In a bowl, combine peaches, 1 /4 cup sugar, lemon juice, and peach schnapps. Allow the peaches to sit in mixture 10 minutes. Remove the peach wedges and reserve the sugar mixture.

Prepare the grill. Cook peaches 10 minutes over direct medium heat, turning once. Cut peaches into small pieces and return to the sugar mixture. Cover and refrigerate overnight.

Remove peach mixture from refrigerator, drain, and reserve the juice. Return peaches to refrigerator.

Place the liquid from the peaches, whipping cream, milk and vanilla extract in a small saucepot. Heat until the liquid comes to a simmer.

In bowl, whisk egg yolks and remaining sugar. While whisking, slowly add 1 /3 of the boiled cream mixture. Stir well. Add egg mixture to cream mixture. Return to low-medium heat and continue stirring for 5-7 minutes. Just as it begins to simmer, remove from heat place into a bowl over ice. Stir the cooling mixture often until completely chilled.

Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions. After the ice cream begins to stiffen, add the peaches and continue to freeze until done. Remove the ice cream from the ice cream maker and store in an airtight container in the freezer until ready to serve.

Yield: 1 quart

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com