Like a bowl full of summer, this fresh Homemade Peach Ice Cream is packed full of flavor. This easy peach ice cream recipe can also use frozen or canned peaches, giving you that summer flavor all year long.
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Soft, ripe peaches in the summer are a gift straight from heaven. And they make the absolute best homemade ice cream!
WHAT INGREDIENTS ARE IN HOMEMADE Peach ICE CREAM?
- Peaches. No surprise there!
- Heavy cream
- Whole Milk
- Egg yolks <—-this is happening. You’re going to be ok!
- Vanilla extract (related: Homemade Vanilla Extract)
- Kosher salt
You can use canned peaches if you don’t have fresh peaches (related: Canning Peaches).
And yes, you can also use frozen peaches! Check out this post on Freezing Peaches if you want to learn how to freeze peaches in your own kitchen.
If you have leftover peaches to use up (lucky you!), try them in a Ginger Beer Mocktail, Peach Syrup, or add a few slices to a Homemade Blackberry Crisp. Peaches and blackberries are such an amazing pairing!
Here’s how to make Homemade Peach Ice Cream
*I’m going to walk you through the process here with photos, and you’ll also find a detailed and printable recipe card at the bottom of the post. That is where you’ll find ingredient measurements.
First up, we need to peel the peaches! Cut your peaches in half (if your peaches aren’t freestone, check out this post how to cut a peach for an easy hack to cut cling peaches) and place them in a pot of boiling water for 60 seconds.
Use a slotted spoon to remove the peaches and put them in a bowl of ice water. After a minute, snag a peach and peel the skin back. If your peaches are ripe, they should peel super easily. You can get more details in our post on How to Peel Peaches.
Roughly chop the peaches and place them in a bowl. Sprinkle with 1/2 cup of sugar, stir, and allow them to sit for 20-30 minutes. This brings out the natural juices and sweetness of the peaches.
Combine cream, milk, salt, sugar, and vanilla extract in a medium saucepan over medium-low heat. Do not let it boil. Remove from heat once the sugar has dissolved.
Place the egg yolks in a medium bowl, and whisk well with a fork. Add the hot milk/cream mixture 1/3 cup at a time (x3 – 1 cup total) to the eggs, whisking while you combine. This is called tempering and it allows the eggs to heat up without scrambling them.
Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 10 minutes, stirring often.
Remove the ice cream base from the heat and add the peach puree to the pan. Transfer it to the fridge for 3-6 hours or until completely cooled. Pro tip: if you need to speed up this process, put the bowl in the freezer and stir every 30 minutes.
Add the cooled ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of “doneness” (~20-30 minutes).
Transfer the ice cream to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream. Freeze for a few hours for a soft-serve consistency, or overnight for traditional ice cream.
Can I Make Peach Ice Cream Without an Ice Cream Maker?
No ice cream machine? Freeze and stir the base every hour until frozen and creamy. For more details, check out this post from David Lebovitz on how to make ice cream without a machine.
PRO TIPS/RECIPE NOTES:
- Make sure you are using room-temperature eggs.
- Want to use frozen peaches? Defrost fully and set aside the liquid that is produced. Add sparkling water to it and have a refreshing summer spritzer.
- Using peaches that may not be as juicy as you’d like? Add 1/3 cup of peach freezer jam to punch up the flavor
- The ice cream will be a soft-serve texture when you’re initially done churning it. Eat it right then if you can’t wait (who can?), or freeze for a few hours until solid.
- Use plastic wrap or waxed paper to make contact with the surface of the ice cream. Then cover it with a lid to prevent homemade ice cream from getting icy.
Homemade Peach Ice Cream
- Roughly chop the peaches and place them in a bowl. Sprinkle with 1/2 cup of sugar, stir, and allow them to sit for 20-30 minutes.3 peaches, 1/2 cup sugar
- Blend the peaches and their juices using an immersion blender or food processor to create a peach puree. Set aside and keep at room temperature.
- In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Do not let it boil. Remove from heat.1.5 cups heavy cream, 1 cup whole milk, 1 tsp pure vanilla extract, 1/8 tsp kosher salt, 1/2 cup sugar
- Take 1/3 cup of the sugar/milk mixture, and slowly dribble the hot mixture into the egg, whisking very quickly the whole time. Repeat 1/3 cup at a time, 2 more times until 1 cup total of the ice cream base has been combined with the eggs.
- Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 10 minutes, stirring often.
- Remove the ice cream base from the heat and add the peach puree to the pan. Transfer it to the fridge for 3-6 hours or until completely cooled.5 egg yolks
- Add the fully-cooled ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of “doneness” (~20-30 minutes).
- Transfer the ice cream to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream.
- Freeze for a few hours for a soft-serve consistency, or overnight for traditional ice cream.
- Depending on the size of your peaches, you should yield ~2 cups of peach puree.
- Make sure you are using room-temperature eggs.
- Want to use frozen peaches? Defrost fully and drain the liquid that is produced.
- If you don’t have an ice cream maker, place the batter in a freezer-proof container. Put it in the freezer and give it a stir once every hour until the texture meets your liking.
- Recipe produces 4 cups of ice cream, which is 2 pints.
This recipe was updated on June 14th after extensive testing. I worked really hard to make it even better and I think it’s far superior to the old recipe. That being said, if you prefer the old recipe, the ingredient measurements are as follows:
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 tsp vanilla extract
- 1/6 tsp kosher salt
- 6 peaches
- 1/2 cup sugar