Homemade Peach Ice Cream (Custard Based and Ultra Creamy)
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.
Servings 16
Calories 201kcal
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.
