Peach and Citrus Ice Cream

Before you rush to your local grocery store or ice cream shop, treat your family and friends to homemade ice cream and delight will shine in their eyes. Ice cream is easy to make-not like the labor intensive manner of the past. In the 18th century, one had to be rich or of well means even to acquire the ingredients to make ice cream. Those with the means had to wait until after the first deep freeze of winter, then find a frozen lake or river to cut blocks of ice. Then you would need to pay someone to dig a hole in the ground to create an ice house to store your ice blocks for your summer treat, chip away at the ice until you create the size needed to use to freeze your cream using a tub to hold the ice. The freezing process included swirling a teapot or cylinder filled with the mixture into the ice. Times changed and a new way of acquiring ice and making ice cream came about. When I was a young girl, there was an ice plant across the street from where I lived. One of my vivid memories is when my dad would purchase ice in huge blocks and place it in a large tin pail. Using an ice pick, he would chip away at the block of ice to get it ready for mama to make her homemade ice cream-usually during a special celebration or the summer months. We use a hand cranked ice cream maker with a tin cylinder and a wooden bucket to hold the ice and salt that the cylinder was placed into. Everyone participated in turning the hand crank. The children would take turns, at first because it was easy in the beginning, but once the cream starts to freeze, turning the crank became too hard for the little ones to handle. The adults would take over, and the strongest turned the hand crank until the cream was frozen. I have not seen a hand crank ice cream machine in years. I have two electric ice cream makers, one a Cuisinart 2 quart, and my crowd-pleaser an old fashioned style Rival 4 quart electric ice cream freezer. This peach ice cream recipe has many layers of flavor; peaches and cream, orange creamsicle, and a light lemon taste. Thanks for stopping by. Enjoy!



  • 2 cups light cream
  • 1 cup milk
  • 5 egg yolks
  • 1 ¼ cup sugar
  • 1 pound peaches
  • zest of 1 lemon
  • zest of 1 orange


In a saucepan, scald the light cream and milk over low heat. Stir a little of the scalded milk into the egg yolks. Whisk into the remaining milk. Stir in the sugar. Cook mixture over low heat until sugar dissolves. Increase the heat to medium stir until mixture thickens and coats the back of a spoon. Remove from the heat and let cool to room temperature.


Blanch peaches in boiling water for 30 seconds. Peel and puree peaches. Stir the peach puree, lemon zest and orange zest into the cream mixture. Cover and chill in the refrigerator for 2 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions.

Your reward !

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