This creamy, cold, delicious Fresh Peach Ice Cream recipe is the perfect summer dessert. A vanilla ice cream custard base, freshly churned to perfection and loaded with sugared peaches.
Fresh Peach Ice Cream
- ice cream maker
For the Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy whipping cream
- 3/4 cup sugar
- 4 egg yolks
- 1 tablespoon vanilla
- pinch salt
For the Peaches
- 2 cups sliced peaches peeled and very ripe (3-4 peaches)
- 1/4 cup sugar
- 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 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.
- 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.
- Cover and refreeze 2-4 hours until hardened. Scoop and serve. Will last up to week in the freezer.
Old Fashioned Peach Ice Cream
Ice cream is the perfect go-to treat for us, especially homemade ice cream. Some of our other favorite recipes are Cookies & Cream Ice Cream, Vanilla Caramel Fudge Ice Cream, and this Candy Cane Ice Cream you can enjoy any time of the year!
When peaches come on in the summer is the perfect time to whip up a couple of batches of this homemade fresh peach ice cream and store it in the freezer. This recipe is bursting with peach flavor in every single bite, only leaving you wanting more. Don’t be afraid to take an extra couple of bites or ten of this creamy and delicious ice cream! It just might be one that you keep on coming back for!
Don’t be afraid that homemade ice cream is too difficult to make. I have laid out every single step for you in the recipe card and electric ice cream makers have made making ice cream in your own kitchen a breeze!
What You’ll Need
- milk: whole milk is perfect for this recipe
- heavy whipping cream: to help give your ice cream that nice creamy and thick conssitency
- 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
Tips for the best peach ice cream
- Be sure that you have chilled the custard fully before churning
- Use the best and most ripe peaches you can find. If you are unable to find them, you can use frozen peaches, just thaw them completely beforehand.
- Do not rush any stage of ice cream making or it will not freeze properly. Be sure to read your manual: some ice cream inserts need to be frozen for 24 hours, but some newer machines don’t require freezing at all.
- Freeze the ice cream for at least 2 hours before serving
- If the ice cream seems too hard, just let it rest at room temperature for a few minutes until it is your prefered consistency.
- Try adding a 1/2 teaspoon of cinnamon and dash of bourbon to the peaches.
More old fashioned recipes you’ll love
- Classic Key Lime Pie with Meringue Topping
- Coconut Lemon Bundt Cake
- Triple Berry Cobbler From Scratch
- Lunchbox Chocolate Cupcakes with Cream Filling
- Glazed Lemon Bread
Enjoy this ice cream!