Desserts, Food, Ice Cream

Fresh South Carolina Peach Ice Cream


I couldn’t do a whole week of ice cream without sharing a peach ice cream recipe, now that peach season is upon us.  The hubby’s family came down a couple of weekends ago and brought us fresh and delicious Georgia South Carolina peaches.  The hubby thought this would be a perfect time to let everyone know that South Carolina actually produces more peaches than Georgia. (He’s very proud of his home state.)

Curious about this, I googled it and sure enough, South Carolina does produce more peaches than Georgia.  In fact, South Carolina has produced more peaches than Georgia since the 1950’s, now producing over double the amount Georgia produces.  South Carolina calls itself the “tastier peach state.” Ever seen the Gaffney water tower? (it’s a giant peach)  Apparently at the end of this month, the University of Georgia is actually closing their peach program.  (The question is, who knew they had a peach program though??)

While I’m sure people will still be searching for “Georgia peaches” for years to come, I felt it was my duty to inform you of this apparent shift in peach production.


On to the ice cream.

Whether you buy your peaches in Georgia or South Carolina, I’m sure it will be just as tasty.  I like peach ice cream, but I’m not a big fan of peach ice cream that looks like vanilla.  Actually, that’s what I see most of the time.  I like my peach ice cream chunky – so you can actually tell there are peaches in it. (Makes sense, right?)

The key is to make sure you get the “chunks” very tiny, so you don’t have super hard, cold peaches to gnaw on while trying to enjoy your ice cream.  Another thing to note about this ice cream is that while I did make it with raw eggs, I have included directions for cooking the eggs if raw eggs aren’t your thing.

Go ahead, try it.  It’s family-approved!

In case you missed the rest of the week:
Monday: {No Cook} Homemade Vanilla Ice Cream
Tuesday: {Loaded} Cookies and Cream Ice Cream
Wednesday: Chocolate Peanut Butter Fudge Chunk Ice Cream
Thursday: Chocolate Brownie & Cookie Dough Chunk Ice Cream 

Fresh South Carolina Peach Ice Cream

Adapted from: Ben & Jerry’s Homemade Ice Cream & Dessert Book
Yield: about 2 quarts
2 cups peaches, peeled and finely chopped
1 1/4 cups sugar, divided
1 teaspoon fresh lemon juice
2 large eggs
2 cups heavy cream
1 cup whole milk
1. In a bowl, combine peaches, lemon juice and 1/2 cup of the sugar.  Refrigerate for 2 hours, stirring once or twice.  Remove the peaches from the refrigerator and carefully drain off all of the juice, reserving it in a small bowl.  Place the peaches and the juice back in the refrigerator until ice cream is ready.
2. **(See directions below if you prefer to cook your eggs)In a large bowl, whisk the eggs for 1-2 minutes using an electric mixer.  Whisk until the eggs are lighter in color and fluffy (not runny).  Gradually whisk in the remaining 3/4 cup of sugar until combined.  Add the heavy cream and whole milk.
3. Stir in 2-3 Tablespoons of the peach juice (you can add more for a stronger peach flavor, but the more you add, the icier it will be).  Mash 1/3 – 2/3 cup of the peaches and add to mixture (again, the amount depends on your preferences).
4. Churn the ice cream according to manufacturer’s directions.  After churning, mix in the remaining chopped peaches.  Freeze for at least 4 hours before serving.

**Alternatively, in place of step 2: Whisk eggs (or egg yolks) together in a medium bowl.  In a sauce pan combine remaining sugar and heavy cream and warm over medium-low.  Once mixture is warmed, slowly pour into bowl with the eggs, whisking constantly so the eggs don’t curdle.  Pour the entire mixture back into the saucepan and heat til it reaches 170°, stirring constantly.  Remove from heat and add in the whole milk.
3. Stir in 2-3 Tablespoons of the peach juice (you can add more for a stronger peach flavor, but the more you add, the icier it will be).  Mash 1/3 – 2/3 cup of the peaches and add to mixture (again, the amount depends on your preferences).  Refrigerate mixture until completely chilled.  Continue with step 4 above.


7 thoughts on “Fresh South Carolina Peach Ice Cream”

  1. When my family and I went to Hilton Head two years ago, we made of point of stopping at any stand we could find to get ourselves some peaches! They were amazing! This peach ice cream reminds me of that summer! I can’t wait to try this!

  2. This looks awesome! Totally with you on the chunks of peaches, if its a flavored ice cream I want to see the chunks in it! great recipe and beautiful pics!Krista @ joyfulhealthyeats

  3. For the cooked version, it does not mention the milk. Do we add it before or after the egg or is it not needed?

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