Recipes and Cooking Fresh Peach Ice Cream Be the first to rate & review! Use your blender or food processor to prepare enough peach puree for both the ice cream and the Chocolate-Peach Sauce. Should you have leftover peach ice cream, drops scoops into glasses of cold lemon-lime soda for a fantastic float. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 5, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Chill Time: 4 hrs Cool Time: 30 mins Total Time: 30 mins Servings: 12 Yield: 1-1/2 quarts Jump to Nutrition Facts Ingredients 1 ½ pound ripe peaches, peeled and pitted (5 medium) 3 cup half-and-half or light cream 1 ¼ cup sugar 6 egg yolks, lightly beaten 1 teaspoon vanilla 1 recipe Chocolate-Peach Sauce (optional) Chocolate-Peach Sauce 1 cup half-and-half or light cream 5 ounce semisweet chocolate, finely chopped 2 tablespoon reserved peach puree (from Fresh Peach Ice Cream) 2 tablespoon peach liqueur Directions Cut peaches into chunks and place in a food processor or blender. Cover and process or blend until smooth. Measure 2 cups of the peach puree for the ice cream; cover and chill. Measure and set aside 2 tablespoons of the peach puree for the Chocolate-Peach Sauce (if using). Cover and chill any remaining puree for another use. In a large saucepan combine half-and-half and sugar. Cook and stir over medium heat until sugar is dissolved. Gradually stir about half of the hot mixture into the egg yolks. Add yolk mixture to cream mixture in saucepan. Cook and stir about 5 minutes more or until mixture is slightly thickened and coats the back of a metal spoon. Remove from heat. Transfer to a large bowl; cover and cool for 30 minutes. Stir in vanilla. Cover and chill for 4 to 24 hours. Stir in the 2 cups chilled peach puree. Freeze mixture in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Ripen at least 4 hours. If desired, serve ice cream with Chocolate-Peach Sauce. Chocolate-Peach Sauce In a small saucepan bring half-and-half just to boiling. Turn off heat and stir in semisweet chocolate. Stir until the chocolate is melted. Stir in reserved peach puree and peach liqueur. Let cook slightly. Makes about 1-1/2 cups sauce. Rate it Print Nutrition Facts (per serving) 299 Calories 15g Fat 38g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 299 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 134mg 45% Sodium 38mg 2% Total Carbohydrate 38g 14% Total Sugars 33g Protein 5g Vitamin C 4.1mg 21% Calcium 101mg 8% Iron 0.7mg 4% Potassium 261mg 6% Folate, total 16.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.