The Ultimate Homemade Peach Ice Cream Recipe
Like a bowl full of summer, the Ultimate Homemade Peach Ice Cream recipe will blow your mind with flavor. This easy homemade ice cream recipe can also use frozen peaches, giving you that summer flavor year round.
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 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.
Soft, ripe peaches are a gift straight from heaven. They’re like a little ball that has been injected with sunshine.
But where they really shine is in desserts. 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.
Struggling with slicing the peaches without smooshing them? Check out this post on How to Cut a Peach in Only 15 Seconds.
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:
Ice cream maker
Kitchen Aid mixer
Immersion blender
Metal sieve
How to Make Ice Cream Without an Ice Cream Recipe
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.
OTHER Homemade ICE CREAM RECIPES
- Homemade Creamy Mint Chocolate Chip Ice Cream
- No-Churn Peanut Butter Ice Cream
- Creamy Homemade Strawberry Ice Cream
- Fresh Blueberry Ice Cream With Cardamom
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Like a bowl full of summer, the Ultimate Homemade Peach Ice Cream recipe will blow your mind with flavor.
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks Let the eggs sit at room temp for 30-60 minutes before cracking
- 1 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 6 peaches skin removed, and sliced
- 1/2 cup sugar
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.
Using an immersion blender or food processor, combine the peaches and puree until smooth. Transfer to the fridge.
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.
As an Amazon Associate, I earn from qualifying purchases.
I needed this in my life! THANK YOU!!!!
You are most welcome!
I’m going to give this a go, we used to have a favourite peach ice cream but you can no longer get it 🙁
I’m not sure if this would work with ice cream but if you have a food processor I’ve found you can let sorbet freeze solid, cut it up into blocks then put it in the food processor until it’s smooth. Sometimes I have to do the freeze/blend twice but it’s easier (for lazy people like me) than remembering to get up and stir it.
I say give it a try. If it doesn’t work, you can always just eat the peach ice cream batter and call it a day! 🙂
That looks so good! Makes me wish we had a peach tree! I want to plant a whole bunch of them if we move south
You could move east too; peaches grow awesome on the other side of the Cascades. I wish I could grow pluots here. Have you ever had a pluot?
I almost bit my 7 year old when she tried to steal mine!
Do the puréed peaches go through the strainer or directly into the custard?
Hi MJ, nope they get added afterward. Don’t want to lose any of that peachy goodness!
From step 4 (printable recipe card):
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.