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Like a bowl full of summer, this fresh homemade peach ice cream is packed full of amazing flavor. This easy peach ice cream recipe can also use frozen or canned peaches, giving you that summer flavor all year long.
Soft, ripe peaches in the summer are a gift straight from heaven. And they make the absolute best homemade ice cream!
You’re going to love this flavorful peaches and cream ice cream! Don’t let the overall time of this recipe intimidate you; most of it is just waiting for the ice cream base to cool down.
You can use canned peaches or even frozen if you don’t have fresh peaches.
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.
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).
PRO TIPS/RECIPE NOTES:
- Make sure you are using room-temperature eggs.
- 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 (Fresh or Canned Peaches)
Ingredients
- 3 peaches {peeled and chopped}
- 1/2 cup sugar
- 1.5 cups heavy cream
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 cup sugar
- 1/8 tsp kosher salt
- 5 egg yolks {room temperature}
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
