Homemade Peach Ice Cream
This Homemade Peach Ice Cream is the creamiest, dreamiest way to enjoy ripe summer peaches. With real fruit, a rich custard base, and a hint of vanilla, it’s a nostalgic treat that beats anything store-bought.
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Fine-mesh sieve
- Ice Cream Maker
- Peeler or Boiling Pot for Peaches
- Freezer-safe Container
Ingredients
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Peach Mixture
- 4 ripe peaches peeled and diced
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon optional
- 2 tablespoons peach preserves for enhanced flavor
Instructions
- Boil peaches for 45 seconds, transfer to ice bath, then peel, pit, and dice.
- Toss diced peaches with brown sugar, lemon juice, and cinnamon. Let sit for 30 minutes.
- Mash half of the peaches; stir in peach preserves and set mixture aside.
- In a saucepan, heat cream and milk until steaming. Do not boil.
- In a separate bowl, whisk egg yolks, sugar, and salt until thick and pale.
- Slowly add 1 cup hot cream to egg mixture while whisking to temper.
- Return tempered eggs to pan and cook over low heat, stirring constantly until thick enough to coat a spoon.
- Remove from heat, stir in vanilla, and strain through fine mesh sieve into bowl.
- Cover with plastic wrap directly on surface and chill for at least 4 hours or overnight.
- Stir peach mixture into chilled custard. Pour into ice cream maker and churn per manufacturer’s directions (about 20–25 minutes).
- Transfer to freezer container, cover surface with parchment paper, and freeze for at least 4 hours.
- Let sit at room temperature 5 minutes before scooping for best texture.
Notes
Use perfectly ripe peaches for best flavor. For extra peachy texture, stir in extra diced peaches during the last minutes of churning.