Have y’all noticed that peach ice cream is kinda hard to find? And when you finally track some down, it’s never as peach-packed as you hoped. That’s why every summer I make a batch of this old-fashioned peach ice cream recipe. It has everything I need and lots of syrupy peach chunks folded right in. There’s also a lil bourbon in the mix for extra flavor, but y’all can totally leave it out. I want all my boos to enjoy a scoop!
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How to Make Peach Ice Cream
These step-by-step photos show how to make peach ice cream, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Peach Ice Cream Recipe
1. Macerate the peaches in sugar, lemon juice, and salt
Simmer half of them until thickened and juicy.
2. Pulse the cooked peaches until mostly smooth
Keep the remaining fresh peaches refrigerated to fold in later.
3. Beat eggs and egg yolks in a bowl
Add sugar and whisk together.
4. Gently heat heavy cream and half and half in a saucepan
Temper the eggs with the warm cream. Then, slowly whisk the tempered mixture back into the saucepan to begin the custard.
5. Cook the custard until thick enough to coat the back of a spoon
Strain the cooked custard through a fine-mesh sieve.
6. Stir the peach puree into the custard
Add vanilla and bourbon, then chill the mixture over an ice bath. Cover with plastic wrap and refrigerate until completely cold.
PRO TIP: For my alcohol-free boos, swap the bourbon for peach nectar or apple cider.
7. Pour peach mixture into an ice cream maker and churn
Add the reserved peach chunks. Fold them in near the end.
8. Freeze your homemade peach ice cream until firm
Once fully set, scoop and serve.
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PRO TIP: I used my well-loved old-school ice cream maker for this recipe, and one thing I love about her is that I don’t have to freeze the bowl beforehand. But if you’re using a modern ice cream maker, don’t forget to freeze the churning bowl for at least 12 hours, or you’ll be waiting a whole lot longer for fresh peach ice cream.
Full Peach Ice Cream Recipe
Peach Ice Cream Recipe
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Equipment
Ingredients
For the Peaches
- 2 cups ripe peaches peeled and diced (about 3-4 peaches)
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Pinch of salt
For the Custard
- 2 large eggs
- 4 large egg yolks
- 1 1/4 cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 2 tablespoons pure vanilla extract
- 1 tablespoon bourbon optional
Instructions
For the Peaches
- Add diced peaches, sugar, lemon juice, and salt to a medium-sized bowl and toss together. Let sit for 20-30 minutes until juicy.
- Transfer half of the peaches and their juices to a small saucepan and simmer over medium heat for 5-7 minutes until they soften and thicken a bit. Remove from the heat and let cool. Lightly pulse the cooked peaches in a blender or food processor until mostly smooth, with a little texture remaining. Set aside to cool down.
- Keep the remaining fresh peaches refrigerated to fold in later.
For the Custard
- Beat eggs and egg yolks in a medium-sized bowl. Next, add sugar to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently, but do not let it come to a boil.
- Temper eggs by slowly pouring 1 cup of hot heavy cream mixture into the egg mixture while whisking quickly. Then, while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat the ice cream base over medium-low heat, stirring constantly (especially the corners of the pot), until thickened and it reaches 170°F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from the heat and then strain through a fine-mesh sieve.
- Stir the vanilla extract, bourbon if using and cooled peach puree into the custard, and chill over an ice bath until cooled to room temperature. Cover with plastic wrap and refrigerate until completely cold, about 2-3 hours.
- Once completely cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the reserved fresh peach chunks you refrigerated earlier. Freeze until firm before serving.
Notes
How to Store
- Freezer: Store your ice cream in an airtight freezer-safe container with a piece of plastic wrap or parchment paper pressed directly on the surface. It will keep well for up to 2 months.
- Tip: If your ice cream is frozen solid, let it sit on the counter for 5-10 minutes before scooping. A scoop dipped in warm water will make serving even easier, boos.
Nutrition
Recipe Tips
- Cook down those peaches well. Simmering part of the peach mixture helps cook off excess water so you don’t end up with icy bits in your ice cream.
- Keep whisking while tempering the eggs. Pour the hot cream in slowly and whisk the WHOLE time. That’s how you avoid scrambled eggs in your custard.
- Grab a kitchen thermometer if you can. It takes all the guesswork out of making custard and lets you know exactly when it’s ready.
- Don’t stop stirring the custard. Keep that whisk or silicone spatula moving! Especially around the bottom and corners of the pan.
Recipe Help
I wouldn’t recommend it, boos. The higher the fat content, the richer, creamier, and more scoopable the ice cream will be. Stick with the heavy cream and half and half.
Look for peaches that smell sweet and give slightly when you gently squeeze them. If they’re hard as rocks, they need a few more days on the counter.
Blanch them! Drop the peaches into boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slide right off with your fingers or a small knife.
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