Praline and Peach Ice Cream
PREP TIME: 1½ hours
SERVES: 2-3 quarts

During the early summer, when peaches are plentiful, it is not uncommon to find peach preserves topping a bowl of vanilla ice cream. I am sure that this combination inspired the following praline ice cream variation.


  • 3 cups fresh peaches
  • 1 cup milk
  • 1½ cups sugar
  • 2 tbsps lemon juice
  • ½ cup Praline Liqueur or Frangelico
  • 3 eggs
  • 2 cups milk
  • 3 cups heavy whipping cream
  • pinch of cinnamon
  • pinch of nutmeg

In the bowl of a food processor, combine peaches, one cup of milk, one cup sugar, lemon juice and liqueur. Blend until pureed. In a large mixing bowl, combine peach mixture, eggs, remaining sugar, two cups milk and whipping cream. Using a wire whisk, whip until all ingredients are smooth and well blended. Add cinnamon and nutmeg. Place mixture in a four quart ice cream freezer and freeze according to manufacturer's directions. Once frozen, place container in your home freezer for two to three hours for best results.


  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295