This homemade peach ice cream is rich, creamy, and full of real peach flavor in every bite. A simple custard base made with milk, cream, and egg yolks creates a smooth texture, while fresh peaches are mashed and folded in so you get juicy bits throughout. It takes a little extra time, but the result is an old-fashioned ice cream that’s far better than anything from the store.
Creamy Homemade Peach Ice Cream
If you’ve ever had peach ice cream that tasted a little icy or flat, this is the version that fixes that. It starts with a cooked custard base, which might sound like an extra step, but it’s what gives you that rich, creamy texture that actually feels like real ice cream.
Then instead of just tossing in chunks of fruit, the peaches are mashed and their juice is added to the base, so every bite has that fresh, sweet peach flavor without turning hard in the freezer. It’s a little more hands-on, but once you taste it, there’s no going back.
This recipe is based on my grandmother’s custard, and that simple step on the stove is what makes it so rich and creamy. It’s absolutely heavenly on its own, but even better spooned over a warm biscuit-topped peach cobbler.
Peaches freeze harder than strawberries, which is why straining the juice and mashing the fruit makes such a difference in the final texture.
The vanilla custard base can be used not only for peach and strawberry ice cream but also for blackberry or creamy banana pudding ice cream. For each you will need to treat the fruit differently but the base will be the same.
Around here, peach stands pop up everywhere in the summer, and it’s hard to resist bringing home a basket (or two).
P.S. You’ll need an ice cream machine to make this recipe! While I grew up using the wooden crank type, I can’t say enough about the Cusinart model I use.
Pro Tip: Remember to put the bowl of the ice cream maker in the freezer the day before you are making ice cream. It needs to freeze for 12 hours.
Pantry Staples + Peaches
How To Make Really, Really Good Peach Ice Cream
Step One: Simmer Milk & Sugar
Step Two: Temper the eggs
Step Three: Prepare the peaches
Add the juice only to the room-temperature custard. Refrigerate the mashed peaches to add later. Refrigerate the custard for at least 4 hours or overnight.
Step Four: Churn
Process per the manufacturer’s directions.
Once frozen, scoop into an airtight container to store. These are the reusable storage containers I use, they will keep the ice cream fresh for months.
A Few Recipe Notes For Great Ice Cream
- Slowly add the warm milk to room temperature egg yolks. The closer in temperature and the slower you add the hot milk, the less likely the eggs will scramble and become unusable.
- Let your ice cream sit for a few minutes before serving. It’ll make it easier to scoop! You can also run your ice cream scooper under warm water for a smoother scooping experience, or try this heated ice cream scoop.
- This recipe will fill a 9 x 5 loaf pan, it makes about 4 cups of ice cream.
Once you try this, it’s hard to go back to anything store-bought. It’s rich, creamy, and packed with real peach flavor in every bite. Whether you serve it on its own or alongside a warm peach cobbler or on top of a slice of buttery pound cake, it’s one of those simple summer desserts you’ll find yourself making again and again.
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Equipment
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- ⅛ teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla
- 3 cups peaches peeled and chopped
- ½ cup sugar
- ½ teaspoon lemon juice
Instructions
- Add milk, cream, ⅔ cups of sugar, and salt to a saucepan over medium-low heat. Bring to a simmer, then remove from the heat.
- Whisk the egg yolks together in a large measuring cup or bowl. Add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the warm milk until the egg mixture is warm. Then, slowly add the warm eggs to the hot milk, whisking constantly until incorporated.
- Return to the heat and cook for about 5 minutes until it is slightly thick and coats the back of a spoon. (an instant thermometer will read 170º) Add vanilla, mix and pour it through a wire sieve into a bowl. Let it come to room temperature for about 1 hour.
- Peel and chop the peaches. Add ½ cups of sugar to the bowl and let them sit for about 30 minutes. They will be very juicy. Use a potato masher or the back of a spoon to mash the peaches. Strain all of the juice out of the peaches and add it to the room-temperature custard. Refrigerate the mashed peaches to add later. Refrigerate the custard for at least 4 hours or overnight.
- Process per the manufacturer’s directions. It should take about 20 minutes to become soft-serve ice cream. Add the mashed peaches and let it process until they are incorporated and the ice cream is thick. Pour it into a 9 x 5 x 3 loaf pan for firm ice cream and cover with plastic wrap until firm.
Notes
- If using frozen peaches, let them thaw first.
- Don’t forget to put the bowl of the ice cream maker in the freezer the night before making ice cream.
- Let the frozen ice cream sit at room temperature for a couple of minutes before scooping.
