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.

three scoops peach ice cream being scooped with vintage scoop

Old-Fashioned Peach Ice Cream

The perfect summer dessert. Fresh ingredients, churned to perfection and loaded with sugared peaches.
Prep Time 30 minutes
Cook Time 10 minutes
chilling time 1 day
Total Time 1 day 40 minutes
Serving Size 1 quart


  • ice cream maker
  • strainer


For the Ice Cream Base

  • cups whole milk
  • 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


  • 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.
    saucepan of peaches before and after mashing.
  • 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.
    a bowl with a pale yellow liquid being whisked, likely the custard base for the ice cream. Beside the bowl is a container of vanilla extract and a whisk lying on the counter, indicating the ingredients are being mixed.
  • 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.
    a thermometer in the mix, checking the temperature to ensure proper heat for the custard.
  • 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.
    the ice cream custard after churning, looking thick and creamy in an ice cream maker's
  • Freeze to set. Cover and refreeze 2-4 hours until hardened.  Scoop and serve.  Will last up to a week in the freezer.
    close up view of finished peach ice cream being scooped.


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.
Try adding a 1/2 teaspoon of cinnamon and dash of bourbon to the peaches. 

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.

vintage scoop serving fresh peach ice cream

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.

Tips for Peach Ice Cream

  • Peeling Peaches: For easy peeling, briefly blanch peaches in boiling water for about 30 seconds, then immediately transfer them to ice water. The skin will slip off easily.
  • Avoiding Curdled Eggs: Add the hot milk mixture to the eggs slowly to avoid cooking the eggs.
  • Use a Thermometer: Accurate temperature is key to the texture of the custard. A cooking thermometer will ensure you heat and cook the mixture to the exact temperatures needed.
  • Chilling Time: Do not rush the chilling of the custard. A well-chilled custard ensures a smoother texture once churned.

Key Ingredients and Tools

Use good quality ingredients, including ripe peaches. For the best flavor, buy the best fresh peaches locally during peach season.

whipping cream, whole milk, fresh peaches, sugar on white counter
  • 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!

Serving Suggestions

Serve with pound cake, whipped cream, and homemade iced tea.

Troubleshooting and Help

Do I need an ice cream maker for this recipe?

Yes, this recipe is designed for use with an ice cream maker. It helps get that perfect creamy texture.

The recipe mentions chilling the custard overnight. Is that necessary?

It has to be super, super cold, or it won’t freeze. Eight hours or more is needed.

Can I make this recipe dairy-free?

You can swap the whole milk and heavy cream for coconut milk and coconut cream.

What if I don’t have a potato masher to mash the peaches?

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!

Storing Homemade Ice Cream

  1. Transfer to a Freezer-Safe Container: After your ice cream has reached the desired consistency and you’ve enjoyed your first servings, transfer any leftovers to a freezer-safe container. An airtight container is best to prevent ice crystals from forming.
  2. Press Plastic Wrap on the Surface: Take a piece of plastic wrap and press it directly onto the surface of the ice cream. This helps prevent ice crystals and keeps the ice cream moist.
  3. Seal the Container: Put the lid on your container tightly to keep out air and odors from the freezer.
  4. Label and Freeze: Write the date and the flavor of your ice cream on the container. This will help you keep track of how long it’s been in the freezer.
  5. Enjoy Within a Week: For the best flavor and texture, enjoy your homemade peach ice cream within a week. Though it can last longer, it’s best enjoyed while fresh.

Recipes for Peach Season

Some things are destined to be made when peaches are in season. You’ll enjoy all of these summertime favorites.

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.

Old-Fashioned Peach Ice Cream

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Recipe Rating


  1. 3 stars
    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.

  2. 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.

  3. 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!