The Ultimate Homemade Peach Ice Cream Recipe
If there is something you need in your life, it’s a homemade peach ice cream recipe. Right? Right! Also, I can’t make anything with peaches without thinking about the “I can eat a peach for hours” scene from Face Off.
I do my best to eat locally and seasonally for a multitude of reasons. It is better for my grocery budget, the food tastes so much fresher, and it creates a sense of urgency in me when a favorite food starts to ripen. In May and June, I can’t get enough strawberries and snap peas. We eat them by the fistful. July brings the raspberries and blueberries. But in my zone, late July and August are the real stars. Tomatoes start to ripen, and fresh peaches are at the farmer’s market. While in my heart I wish every month was August, I know that realistically those foods taste the best because I know their time is fleeting. By the time the last tomato ripens, I’m ready to move on to apples and pears. I’ve had enough. The gluttony of punch bowls full of tomatoes and mozzarella for lunch has lost its charm. Eating locally and seasonally gives me gentle reminders of when food is at its peak, and to eat my fill.
Soft, ripe peaches are a gift straight from heaven. They’re like a little ball that has been injected with sunshine. They’re great on their own, in smoothies, oatmeal, salads, and some people even pair them with meat. Don’t do that. It’s gross. But where they really shine is in dessert. Peach cobblers, crisps, and shortcakes are like a bowl full of summer memories. If the peachy baked goods are the main act, homemade peach ice cream is the encore. It is the stone fruit belle of the ball.
One of the things I love about this recipe is that it is the perfect vessel for the bruised peaches currently in your fruit bowl. In my house, most members will not touch fruit if it looks less than perfect. I can’t get Jack to eat a bruised peach, but he will eat peach ice cream…that happens to be made with bruised peaches. 🙂
Go forth and make yourself this homemade peach ice cream recipe. You’ll never regret conquering a dish that is simple but looks complicated. Impress your friends and family, but never tell them how easy it was to make. To some, making homemade ice cream is like magic. Grab your short plaid skirts, your button up white tops, knee socks, and Neve Campbell, cause we’re going full The Craft on this bitch.
Supplies I used in this recipe:
Making this recipe or others?
The fastest way to remove the skin from peaches is to make a little “x” in the skin and then place it in a pan of boiling water for about a minute. Remove and transfer to a bowl of ice water. The skin should peel back easily. Cut the peach into slices or large chunks.Set aside about 1/3 cup of peaches diced into small chunks.
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.
Place the egg yolks in a medium bowl, and whisk well with a fork. Using a 1/3 measuring cup, add some of the hot milk/cream mixture to the egg yolks, and whisk while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer. Add peach puree and transfer to the fridge for at 12 hours (preferably) or until completely cooled.
Add the ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of "doneness". Remove the paddle/dasher, and gently stir in the ¼ cup of diced peaches. Transfer 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.
If you don’t have an ice cream maker, place the batter in freezer-proof container. Put it in the freezer and give it a stir once every hour until the texture meets your liking.
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