Peach Ice Cream
Peach Ice Cream

Homemade Peach Ice Cream


May 21, 2015

Memorial Day is a day to honor, first our military, and second our loved ones who have passed on. Memorial day is also the unofficial summer kick-off for family BBQs, picnics and gatherings. My friend and co-worker Libby Lovig, shared her Mom’s favorite Peach Ice Cream. It is terribly delicious! They still make this family famous ice cream in memory of Mom the old fashioned way with a hand crank ice cream machine, but for the purposes of this DIY post, I have cut the recipe down to fit in a tabletop Cruisinart Ice Cream Machine. It is the perfect treat for your Memorial Day family gathering.

  • Yields: yields 2 quarts


2 Cups fresh peach puree - sweetened to taste

2/3 Cups sugar

1/4 Cup powdered milk

1/8 Teaspoon salt

3 Cups whipping cream, divided

2 eggs - or 4 egg yolks

1 Teaspoon vanilla extract



Place in heavy bottom stainless steel saucepan sugar, powdered milk and salt. Add, and beat until smooth, ½-cup whipping cream and eggs. Stir in 1-cup whipping cream. Place over medium heat; stirring constantly, cook until custard coats a metal spoon or reaches 175 degrees (don’t allow the custard to boil). Remove from heat and stir in remaining 1 ½ cups whipping cream and vanilla. Add peach puree and chill thoroughly.


Freeze according to ice cream freezer directions. NOTE: For use in small automatic ice cream freezers (i.e., Cuisinart) divide recipe in half. Below are the directions from the Pat’s 1947 cookbook.


Place mixture in ice cream canister, insert dasher. Place canister in freezer tub. Assemble freezer: layer 2-3 inches of ice in bucket around canister and sprinkle with 3 tablespoons rock salt. Continue layering until ice bucket is filled. Turn ice cream 20-30 minutes until ice cream is thick. Remove from ice bucket, rinse salt from canister. Remove dasher and replace lid. Place in freezer for 1-2 hours or until ready to serve.

Libbys Mom Pat Gant Cookbook

Libbys Mom Pat Gant Cookbook

Mom’s Method – the Old Fashioned Way:

Pat would start the process with a cooked custard – still a great way to make ice cream today. (Note: when making custard, use a stainless steel pot, cooking custard in aluminum will discolor the cream.) Pat’s 1947 recipe reads, “Stir together sugar, powdered milk, and salt and then whisk in eggs and part of the top milk.  What is “Top Milk?” Before homogenization, the natural cream in milk would rise to the top, creating a clear line of separation in the bottle. If a recipe called for cream it would often refer to it as top milk, and you would skim some of the cream off the top of the bottle and mix into the recipe. In the recipe I describe below, I have adjusted for today’s standards, but it’s fun to see how recipes were written “back in the day.”

Where can I buy pasteurized, non-homogenized milk?

Two local farmers have such a product available:

• Utah: Rosehill Dairy, based in Hyrum, Utah offers a creamline product that is pasteurized but not homogenized. They have a home delivery service for 5 counties in northern Utah

• Nevada: Sand Hill Dairy in Fallon – Their milk can be purchased at Great Basin Coop and in Fallon at some of the convenience stores.

Why are the eggs in water?

Libby remembers her mother placing the eggs in hot water before cracking and adding to the custard – a practice she continues today. When she was telling me about the recipe and describing the hot water, Libby didn’t have a reason why mom did this – it was just part of the tradition. It was likely to warm the eggs slightly so as not to add cold eggs to the mixture. The eggs thicken the custard. After adding, stirring constantly provides a consistent, smooth product. Stir until the custard thickly coats the metal spoon.

Why Powdered Milk?

Adding dry milk to any milk dish is a great way to boost the protein, calcium and add a bonus helping of the other essential nutrients found in milk. For ice cream, the addition of dry milk powder makes a thicker, richer consistency. Powdered milk is simply milk with the water removed. This recipe is good way to incorporate food storage into your celebration. If you have to purchase it, you no longer must purchase a big box – small envelopes are now available. Handy!

Once the custard is cooked, add fresh peaches.

Is there an alternative to fresh peaches?

Yes, the recipe is best with fresh peaches and Libby’s family would always make their ice cream in late-summer after harvesting fresh peaches from the tree.  But, it’s Memorial Day, and we still have a few months before our local peach season is in full swing. The recipe will work well with store-bought peaches, or you may substitute thawed, frozen peaches. Puree and chill peaches before measuring, and then stir into the custard. (Note: Chilling the peaches thoroughly before adding them will help chill down the custard and get it ready to freeze.) Follow the manufactures directions on your ice cream maker for freezing.

Divide the recipe in half or follow the directions that come with the freezer. Either way – this is a great recipe your family will love. Celebrate Libby’s tradition and start one of your own.

Wishing you happy memories this Memorial Day!

Libbys Mom Pat Gant 1947

Libbys Mom Pat Gant 1947

Watch Becky prep & discuss the recipe on Studio 5.


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