Peach Ice Cream is the perfect summer treat, with smooth peach sauce mixed into the creamy base for a sweet, refreshing fruit flavor.
There’s nothing better for hot weather than easy Frozen Desserts to cool you down. Homemade peach ice cream is great to serve up in waffle cones to enjoy outside on a hot day. Or, scoop it over your favorite peach desserts like Southern Peach Pie and Raspberry Peach Pie. And don’t forget the Oreo Coffee Ice Cream Pie for those who need a chocolate fix!
Creamy ice cream and ripe peaches come together perfectly in this recipe. The peach juices simmer down into a sweet puree that mixes with the Vanilla Ice Cream base for a flavorful and silky-smooth ice cream texture. If you like cream over peaches, this soft ice cream takes it to the next level in a chilled dessert perfect for a warm summer day.
Homemade ice cream recipes are not only a delicious dessert but making it can be a fun family activity. The ripe peaches and custard base come together in just a few steps. Depending on the age of your helpers, you might want to handle cooking the ice cream mixture and peach puree on your own, but your kids can easily help stir the ice cream mixture and peaches together. Then follow the ice cream machine instructions to finish the creamy, cold delicious, old-fashioned fresh peach ice cream.
This fun ice cream recipe is full of sweet and tart flavors worthy of your favorite ice cream shops. Once the recipe is frozen, try setting up an ice cream counter in your own home with toppings like nuts, Whipped Cream, fresh berries, and Caramel Sauce to go over the Old-Fashioned Fresh Peach Ice Cream. Then everyone can make their very own Peach Ice Cream Sundae with all the fix-ins they could want.
How to Make Peach Ice Cream
Making Peach Ice Cream is pretty simple with an ice cream maker. There are four main steps: first, the ingredients are cooked, then cooled, then the puree is made, and then everything is mixed and frozen for the perfect batch of ice cream. Check it out!
- Custard Base: Add egg yolk to a medium bowl and whisk until the yolks combine into a frothy blend. Put the sugar, heavy whipping cream, milk, 3 teaspoons vanilla extract, cinnamon, and salt in a saucepan over medium-low heat. Whisk the ingredients continuously over heat until the mixture begins to simmer, then lower the temperature. Pour half of the hot cream mixture into the egg mixture. Do this in a slow stream while continuously whisking. Then pour the egg and custard combination back into the pan. Again, do this slowly while constantly stirring. Stir, and cook for 8-10 minutes until it thickens. Keep the heat low enough that it never boils, or the ice cream will taste scalded.
- Cool: Turn off the heat and transfer the ice cream mixture to a heatproof bowl. Put a lid on the bowl or cover it with plastic wrap to cool in the fridge for 2 hours.
- Peach Puree: Towards the end of the cooling time, add half the peach pieces, ¼ cup sugar, and lemon juice to a saucepan over medium heat. Stir and mash the peaches often as they break down and blend into a thick sauce. This should take 8-10 minutes. Pour the cooked peaches and the remaining fresh peaches into your food processor. Pulse until they’re a smooth puree.
- Ice Cream Maker: Take the prepared ice cream base from the fridge and mix the peach mixture in. Then pour the ice cream into your ice cream maker bowl. Let the ice cream set in the freezer for at least 4-6 hours. Serve once the ice cream is set, and move the ice cream to freezer-safe containers to store long-term.
Frequently Asked Questions
Egg yolks are used to create a custard base, which gives the ice cream a richer, creamier texture and taste. They help emulsify the mixture and prevent ice crystals, resulting in a smoother final product.
Cooking some of the peaches helps to concentrate the flavor and break down the fruit, making it easier to blend. It also allows the added sugar to draw out juices from the peaches, enhancing the sweetness and peachy flavor of the ice cream.
Technically yes, alternative sweeteners like honey, agave nectar, or maple syrup can be used. However, they may alter the taste and texture.
Refrigerating the custard mixture ensures it’s thoroughly chilled, which helps achieve a better texture when churning in the ice cream machine. A colder base also means faster churning time.
Yes, although an ice cream machine is recommended for best results. Without a machine, you can freeze the mixture and stir it every 30 minutes to break up ice crystals, until it reaches the desired consistency. A potato masher works great for this!
Sure! Just make sure they are thawed before cooking to ensure better consistency.
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Key Ingredients in Peach Ice Cream
The beauty of homemade Peach Ice Cream lies in its rich flavor, derived from a blend of a few simple ingredients. While it might seem daunting to some, the process of making ice cream at home can be simplified with the right components which can all be easily sourced from your local grocery store. Check it out!
- Egg Yolks: The foundation of any good custard-based ice cream. They impart a luxurious texture to the ice cream by increasing its fat content, resulting in a smoother and creamier finish. If preferred, some recipes may opt for egg substitutes or omit them altogether for a different texture.
- Peaches: The star of the show. Fresh, juicy peaches offer a natural sweetness and vibrant flavor to the ice cream. While fresh peaches are ideal, canned peaches or frozen peaches can also be used when out of season.
- Heavy Cream and Whole Milk: These dairy products are pivotal in achieving the desired creamy texture. Their fat content acts as an emulsifier, reducing ice crystallization and ensuring the ice cream remains soft and luscious. Dairy-free alternatives, such as almond or coconut milk, can be explored, but they may change the final taste and consistency.
- Sugar: Apart from sweetening, sugar plays a role in the texture and scoopability of the ice cream. It prevents the mixture from freezing into a solid block, making it easier to serve. You can use your preferred granulated sugar for this recipe
- Vanilla Extract: This simple ingredient shouldn’t be neglected. Its subtle flavors complement and bolster the entire recipe. If you have whole vanilla beans, they can be a luxurious alternative, imparting a more intense vanilla flavor.
Variations on Peach Ice Cream
- Fruit: For more delicious fruit flavors in the ice cream try mixing raspberries, strawberries, cherries, or blueberries in with the peaches. You can use the different kinds of fruit to replace the peaches and make a whole new kind of fruit-based ice cream, or just add the extra flavors to go along with the peaches.
- Mix-ins: There are lots of different add-ins you can stir into this recipe. Try adding chopped nuts like pecans, almonds, walnuts, or cashews. You could also add vanilla wafer crumbs, coconut flakes, raisins, or pretzel bits.
- Ice cream sandwich: Make your own homemade ice cream sandwiches by adding a scoop of Peach Ice Cream in between two of your favorite cookies. This would taste great with Sugar Cookies, Oatmeal Cookies, or Snickerdoodle Cookies.
How to Store Peach Ice Cream
- Serve: Let the Peach Ice Cream set in an airtight container in the freezer for at least 3 hours before you serve it.
- Store: Keep the ice cream in a freezer-safe reusable ice cream container for up to 3 weeks. If the ice cream comes out extra hard, let the freezer containers sit at room temperature for a few minutes until it thaws into more scoopable ice cream. You can also run your spoon under hot water to serve it more easily.
- 4 large egg yolks , lightly beaten
- 3/4 cup sugar
- 2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 cups peaches , chopped
- 1 teaspoon lemon juice
- In a medium bowl, whisk eggs well.
- In a medium saucepan add the rest of the sugar, heavy cream, whole milk, vanilla extract, cinnamon, and salt on medium heat.
- Whisk non-stop and bring to a simmer, then reduce heat to low.
- Add ½ cup vanilla bean mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
- Pour the egg/custard mixture back into the pot slowly while whisking constantly.
- Cook until mixture is thickened, about8-10 minutes (do not let boil, or milk will taste scalded).
- Turn off heat and pour into a metal bowl or other heatproof bowl.
- Let cool completely, then refrigerate (covered) for 2 hours.
- Add ½ the peaches, ¼ cup sugar, and lemon juice to a saucepan.
- Mash and cook (stirring often) on medium heat until thickened and peaches are broken down, about 8-10 minutes.
- Add cooked peaches and the rest of the fresh peaches to a food processor and pulse until mostly smooth.
- Remove custard from the refrigerator, stir in peaches and add to ice cream machine (per machine instructions).
- Freeze for at least 3 hours to harden before serving.
Photos used in a previous version of this post.