From the William Glen Archives . . . 

Bill's Peach
Ice Cream Recipe.
It's hot out and stone fruit season is here!.

Growing up in Northern California, we always had access to a huge supply of the most incredible fresh peaches. Frequently, customers of ours would bring my father baskets of fresh peaches from their yards. Being the chef that he was, Bill would use the peaches in meals, salads or we would just eat sliced peaches with some fresh cream and sugar sprinkled on top.

Hand churned ice cream made in a salt packed ice cream bucket was a bitter sweet specialty. The churning was difficult, especially at 8 years old, but the results were so sweet. When the ice cream game got real with the advent of the freeze gel, double walled churning bowl this churning became quicker. Next a motorized churning system was added and now making ice became a much easier process.

Now those peaches had a near singular destination. Bill's Peach Ice Cream was a staple in the Snyder home each summer thanks to some very peach-ly generous customers and some dessert oriented innovation.

Bill Snyder's Homemade Peach Ice Cream

4 cups frozen peaches (pureed down to about 2 cups)
or
5 cups fresh peaches  (pureed down to about 2 cups)
3 eggs, beaten
1 1/2 cups white sugar
2 cups heavy cream
1 cup half-and-half cream
1 teaspoons vanilla extract
1/2 teaspoon salt

Slightly defrost the peaches and puree them. If you want some chunks, don’t puree completely. 

In a large bowl, beat together the eggs and the sugar and mix in the peach puree. Add the rest of the ingredients and mix together. Pour into your ice cream maker
and continue according to the Cuisinart ice cream maker’s instructions.