Old-Fashioned Peach Ice Cream
Dive into the heart of summer with Old Fashioned Peach Ice Cream, a recipe that promises to become your new seasonal favorite. Imagine the sweet, juicy essence of ripe peaches combined with the creamy richness of homemade ice cream. The key to success? Use the ripest peaches you can find. This one detail will make all the difference. Get ready to create summer memories one scoop at a time.
Old-Fashioned Peach Ice Cream
Equipment
- strainer
Ingredients
For the Ice Cream Base
- 1½ cups whole milk
- 1½ cups heavy whipping cream
- ¾ cup sugar
- 4 egg yolks
- 1 tablespoon vanilla
- pinch salt
For the Peaches
- 2 cups sliced peaches peeled and very ripe (3-4 peaches)
- ¼ cup sugar
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Instructions
- Make the sugared peaches. Combine the sliced peaches and 1/4 cup sugar in a small saucepan. Bring to a simmer over medium-low heat and simmer for 3 minutes. Turn off the heat and mash with a potato masher or fork until it is the consistency of chunky applesauce.
- Warm the milk, cream, and some of the sugar .Add the milk, cream, and 1/2 cup of the sugar to a large saucepan. Over medium heat, warm the mixture until it is very warm (175 degrees), about 5 minutes.
- Beat the eggs and remaining sugar. While the mixture is heating, combine the egg yolks with the remaining ¼ cup of sugar. Beat until it turns lighter yellow in color.
- Temper the eggs with the warm milk. Remove the milk mixture from the heat, and half a cup at a time, add roughly half of it to the egg mixture. Mix after each addition. This keeps it from cooking the eggs. Once you have blended half of the milk into the eggs, pour the entire milk- egg mixture back into the saucepan. Place it all back on the heat and heat over medium and cook. Stir constantly and cook until the mixture is 185 degrees, or has thickened enough the coat the back of a spoon. Do not boil.
- Chill the custard, peaches, and the frozen portion of your ice cream maker. Remove custard from heat and stir in the vanilla and salt. Strain the mixture using a stainer or cheesecloth set over a large bowl. Allow to cool at room temperature, then cover and place in fridge until very cold- at least 6 hours, up to overnight.
- Churn. Remove custard from fridge and set up ice cream maker, according to manufacturer's instructions. Churn until it is the consistency of soft serve ice cream, then add the peach mixture.
- Freeze to set. Cover and refreeze 2-4 hours until hardened. Scoop and serve. Will last up to a week in the freezer.
Notes
Nutrition
Peach season at our house is practically a holiday, and this Fresh Peach Ice Cream recipe is the main reason why. Honestly, there’s nothing like the taste of ripe, juicy peaches mixed into a creamy, dreamy ice cream base.
remember the first time I made it; I was honestly a bit nervous about turning my precious peaches into something other than our favorite peach-apple pie. But let me tell you, one spoonful and I was a convert. It was like all the flavors of a perfect summer day had been scooped into my bowl.
Key Ingredients and Tools
Use good quality ingredients, including ripe peaches. For the best flavor, buy the best fresh peaches locally during peach season.
- milk: whole milk is perfect for this recipe
- heavy whipping cream: to help give your ice cream that nice creamy and thick consistency
- sugar: regular granulated sugar gives this ice cream the perfect sweetness when combined with the peaches
- egg yolks: make the ice cream even creamier and actually prolong the shelf life in the freezer.
- vanilla: gives this recipe a very nice density and helps pairs lovely with the peaches
- salt: just a pinch is all you need, but really makes a difference
- peaches: sliced, peeled, and very ripe
You won’t need a blender or food processor, just your trusty ice cream maker!
Troubleshooting and Help
Yes, this recipe is designed for use with an ice cream maker. It helps get that perfect creamy texture.
It has to be super, super cold, or it won’t freeze. Eight hours or more is needed.
You can swap the whole milk and heavy cream for coconut milk and coconut cream.
No problem at all. You can use a fork or even give them a quick blitz with a blender. Just aim for that chunky consistency.
If you nail the custard portion of the ice cream, the rest is flexible!
Recipes for Peach Season
Some things are destined to be made when peaches are in season. You’ll enjoy all of these summertime favorites.
- My famous sugar cookie topping paired with cinnamon peaches. It’s the best Peach Cobbler!
- There’s nothing better than a glass of Raspberry Peach Lemonade on a super hot day.
his recipe, with its ripe peaches and creamy base, is a straightforward way to create a dessert that embodies the warmth and joy of the season. Remember, the beauty of this recipe lies in its simplicity and the freshness of its ingredients. So next time you find yourself with a bounty of peaches, know that a delightful treat is just a churn away. Enjoy the process and the delicious outcome of your effort.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Could have added some peach extract to give it more of the peach flavor
I haven’t made it as yet. Can you explain the directions? “combine the egg yolks with the remaining cup of sugar.” Only 3/4 of cup sugar is in ingredient list, with another 1/4 cup for the peaches.
hi mary, yes that should read “combine the egg yolks with the remaining 1/4 cup of sugar”
How many times do I need to multiply the ingredients for a 4-quart ice cream freezer? The yield says 1-quart at the bottom, but given the ingredient list i’m not sure I should multiply it by 4.
Hey Taylor, I would just double it! My machine is 1.5 quart and it’s pretty full in mine.
I am trying to print this recipe but the button you provide just takes me back to the entire post, not a printable version. Thank you for all of your encouragement and fun recipes and printables. I enjoy it all!