Go Back Email Link
–+ servings
three scoops peach ice cream being scooped with vintage scoop
Print Recipe
3 from 1 vote

Old-Fashioned Peach Ice Cream

The perfect summer dessert. Fresh ingredients, churned to perfection and loaded with sugared peaches.
Prep Time30 minutes
Cook Time10 minutes
chilling time1 day
Total Time1 day 40 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: ice cream maker recipes, peach dessert recipes, Summer
Servings: 1 quart
Calories: 380kcal
Author: Katie

Equipment

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

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.
    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.

Notes

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. 

Nutrition

Calories: 380kcal | Carbohydrates: 30g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 218mg | Sodium: 55mg | Potassium: 138mg | Sugar: 28g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg