Capture the essence of summer in this heavenly Peach Ice Cream that transforms ripe, juicy peaches into a creamy, dreamy frozen dessert that delivers pure sunshine and sweetness in every spoonful. This isn’t just any ice cream – it’s a celebration of peak peach season that combines the natural sweetness and aromatic flavor of fresh peaches with rich cream and eggs to create a custard base so smooth and luxurious it rivals the finest artisanal ice cream parlors. Each creamy bite bursts with authentic peach flavor and tiny pieces of real fruit that provide delightful texture contrast, while the custard base ensures that velvety richness that makes homemade ice cream so irresistible. Whether you’re showcasing the summer’s best peaches, creating the perfect ending to a backyard barbecue, looking for a refreshing treat to beat the heat, or simply want to master the art of homemade ice cream, this peach version brings the taste of summer orchards right to your freezer and makes every day feel like a special occasion.
Serving: 6-8 people (makes about 1 quart)
Cooking Time: 45 minutes (plus 4-6 hours churning and freezing time)
Ingredients
For the Peach Base:
3 pounds ripe peaches (about 8-10 medium peaches)
1/2 cup granulated sugar (for macerating peaches)
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
For the Ice Cream Custard:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar (divided)
6 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, enhances peach flavor)
Pinch of salt
Instructions
Begin by preparing your fresh peaches, which is the foundation of this spectacular summer ice cream. Bring a large pot of water to boil and prepare an ice bath in a large bowl.
Score an “X” on the bottom of each peach and blanch them in the boiling water for 30-60 seconds until the skins start to loosen and peel back slightly.
Immediately transfer the peaches to the ice bath to stop the cooking process, then peel off the skins, which should slip off easily after blanching.
Remove the pits and chop the peeled peaches into small pieces, about 1/2 inch in size, keeping some larger chunks for texture in the finished ice cream.
Macerating the Peaches
In a large bowl, toss the chopped peaches with 1/2 cup granulated sugar, lemon juice, and vanilla extract, mixing gently to coat all pieces evenly.
Let the peaches macerate at room temperature for 30 minutes, stirring occasionally as they release their natural juices and the sugar dissolves.
The peaches will create their own syrup during this process, which intensifies their flavor and adds incredible sweetness to the final ice cream.
Mash about half of the macerated peaches with a fork or potato masher, leaving some chunks intact for texture, then set aside while you prepare the custard base.
Creating the Custard Base
In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and half of the remaining sugar (6 tablespoons), heating over medium heat until the mixture just begins to simmer around the edges.
In a separate bowl, whisk the egg yolks with the remaining sugar (6 tablespoons) until pale and slightly thickened, creating the base for your rich custard.
Once the cream mixture is hot, you’ll need to temper the eggs to prevent scrambling. Slowly pour about 1/2 cup of the hot cream into the egg yolk mixture while whisking constantly.
Continue adding the hot cream gradually, whisking continuously, until you’ve incorporated about half of it, then pour this mixture back into the saucepan with the remaining cream.
Cooking the Perfect Custard
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon.
The custard is ready when it reaches 170-175 degrees Fahrenheit and leaves a clear line when you draw your finger across the spoon-coated surface.
Remove from heat immediately and stir in the vanilla extract, almond extract if using, and a pinch of salt to enhance all the flavors.
Strain the custard through a fine-mesh sieve to remove any lumps and ensure the smoothest possible texture for your ice cream base.
Combining Peaches and Custard
Stir the macerated peaches and all their accumulated juices into the warm custard, combining the fruit and custard base thoroughly.
The warm custard will help intensify the peach flavors and create a beautifully cohesive mixture that will freeze into incredible ice cream.
Cover the mixture with plastic wrap pressed directly onto the surface to prevent a skin from forming, then refrigerate for at least 4 hours or overnight until completely chilled.
Churning into Perfection
Churn the chilled peach custard in your ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
The ice cream should be thick and creamy but still soft enough to scoop from the machine into storage containers.
Transfer the churned ice cream to an airtight container, pressing plastic wrap directly onto the surface to prevent ice crystals from forming.
Freeze for at least 2-4 hours until firm enough to scoop properly, though overnight freezing produces the best texture.
Tips for Perfect Peach Ice Cream
Choose perfectly ripe peaches that yield slightly to gentle pressure and have a sweet fragrance at the stem end – these will provide the best flavor and natural sweetness.
Don’t skip the macerating step as this process draws out the peach juices and concentrates the flavors while creating natural syrup that sweetens the ice cream.
Chill everything thoroughly including your ice cream maker bowl if required, as proper temperature is crucial for achieving the best texture.
Use a candy thermometer when cooking the custard to ensure you reach the proper temperature without overcooking and scrambling the eggs.
Strain the custard to remove any lumps and ensure the smoothest possible base for your ice cream, even if you think it looks perfect.
Store properly by pressing plastic wrap directly onto the surface of the ice cream before covering with a lid to prevent ice crystal formation.
Let it soften slightly before scoving by taking it out of the freezer 5-10 minutes ahead of time for easier scooping and better flavor release.
Make it seasonal by adding complementary flavors like cinnamon, ginger, or bourbon that enhance rather than compete with the peach flavor.
Serving Suggestions
Serve this luxurious ice cream in chilled bowls, perhaps with a drizzle of honey, fresh mint leaves, or alongside warm peach cobbler for the ultimate summer dessert experience.
Storage Instructions
Homemade ice cream is best enjoyed within one week of making for optimal flavor and texture, stored in an airtight container in the coldest part of your freezer.
Nutritional Information
Per serving (based on 7 servings):
- Calories: 285
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Sugar: 26g
- Protein: 5g
- Cholesterol: 185mg
- Vitamin C: 12mg
- Vitamin A: 685 IU
- Calcium: 125mg
This indulgent summer treat provides vitamin C and beta-carotene from the fresh peaches, along with calcium and protein from the dairy ingredients. Peaches contribute natural antioxidants and fiber, while the custard base provides beneficial fats and complete proteins. The fresh fruit content makes this ice cream more nutritious than many commercial varieties, and the homemade preparation allows you to control the quality of ingredients and sugar content. Though rich and meant for special occasions, this ice cream offers the nutritional benefits of real fruit while delivering that creamy, luxurious texture that makes homemade ice cream so special.
