Peach-Cinnamon Ice Cream – a delicious recipe with peaches, nectar, sugar, egg yolks, milk, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients in a medium bowl.
2
Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
3
Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
4
Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
5
Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired.
6
Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.
355
kcal
Calories
15
g
Fat
39
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups peeled, diced fresh peaches (about 3 pounds), 1 cup peach nectar, 1/2 cup sugar, 3 egg yolks, and more.
Yes, Peach-Cinnamon Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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