Peach Ice Cream Recipe

Scoops of peach ice cream served in a glass dessert dish with fresh peach slices, additional ice cream in the background, and vintage silver spoons on a marble surface

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This homemade Peach Ice Cream is made with fresh peaches and a rich vanilla custard base for a creamy summer dessert that’s worth pulling out the ice cream maker.

Prep Time30

Cook Time20

Chill & Freeze Time7

Total Time7 50

Course: Dessert

Servings: servings

Calories: 494kcal

Author: Jocelyn Delk Adams

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