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 year round.
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.
Homemade Peach Ice Cream
Amount Per Serving (0.5 cup)
Calories 346Calories from Fat 225
% Daily Value*
Saturated Fat 15g94%
Vitamin A 1420IU28%
Vitamin C 7.8mg9%
* Percent Daily Values are based on a 2000 calorie diet.