Southern Peach Ice Cream

Print Friendly, PDF & Email


  • 6 eggs, beaten
  • 3 1/2 cups white sugar
  • 10 fresh peaches, pitted and chopped
  • 4 cups heavy cream
  • 2 cups half-and-half cream
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt


  1. Fill and preheat the SousVide Supreme water oven to 167F/75C.
  2. In large bowl, mix together eggs and sugar until smooth.
  3. Puree all but one cup of the peaches in blender or food processor. Reserve the cup of diced peaches to fold into the ice cream.
  4. Stir the puree into the egg mixture.
  5. Add the cream, half-and-half, vanilla and salt and mix well.
  6. Pour mixture into a large (gallon/3.8 liter) zip-closure cooking pouch, remove as much air as possible using the displacement method (Archimedes’ Principle) and zip the seal.
  7. Submerge the pouch and cook for 1 hour.
  8. Chill, in the pouch, in ice water (1/2 ice 1/2 water) for 1 hour. Refrigerate, if not ready to churn.
  9. Pour the chilled custard  into the canister of an ice cream maker and freeze according to manufacturer’s instructions, adding the reserved fresh peaches in the final half of the churning process.
  10. Serve.
Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest

This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

Leave a Reply

Your email address will not be published.