Best peach ice cream recipe seekers, you’re in for a treat! There’s nothing quite like the taste of juicy, ripe peaches blended into a creamy, dreamy homemade ice cream. This delightful dessert is perfect for summer barbecues, family gatherings, or just a quiet night in. Made with fresh peaches and a velvety custard base, this recipe balances sweet and tangy flavors with smooth texture. Whether you’ve mastered homemade desserts or are just starting your ice cream-making journey, this detailed guide will help you succeed at every stage. Get ready to churn up some summer magic!
Why You’ll Love This Peach Ice Cream Recipe
This peach ice cream stands out for its rich flavor and luxurious texture. Fresh peaches deliver a vibrant, natural sweetness that store-bought flavors can’t compete with. What really enhances this dessert is the silky custard foundation, which adds deep, creamy complexity that transforms each bite into something extraordinary. It’s customizable, beginner-friendly, and perfect for storing ahead of time. Plus, this recipe offers a no-cook variation for those who prefer a quicker preparation. From its golden color to its summery aroma, everything about this ice cream screams homemade love.
Ingredients
- 3 ripe peaches, peeled and sliced (about 2 cups)
- 1¼ cups granulated sugar, divided
- ½ teaspoon fresh lemon juice
- ¼ teaspoon salt
- 5 large egg yolks
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 teaspoon pure vanilla extract
Step-by-Step: How to Make Peach Ice Cream
- Prepare the Peaches: In a bowl, toss the peach slices with ½ cup of sugar and lemon juice. Let them sit at room temperature for 30-60 minutes until they release juices.
- Mash and Strain: Mash the softened peaches, leaving only small chunks. Strain to separate the juice. Refrigerate both juice and mashed fruit.
- Make the Custard Base: In a saucepan over medium-low heat, combine the cream, milk, ½ cup of sugar, and salt. Heat until the mixture is hot but not boiling.
- Whisk Egg Yolks: In another bowl, whisk the egg yolks with the remaining ¼ cup sugar until the mixture becomes pale and slightly thick, about 2 minutes.
- Temper the Eggs: Slowly incorporate ½ cup of the hot cream mixture into the egg yolks while whisking, then repeat with another ½ cup to temper them.
- Cook the Custard: Return the egg mixture to the saucepan. Stir constantly for 2-4 minutes, until it thickens and reaches 170-175°F. Remove from heat and mix in the vanilla.
- Strain and Chill: Pour the custard through a fine mesh sieve into a bowl. Stir in the reserved peach juice and chill in the refrigerator for at least 4 hours.
- Churn the Ice Cream: Transfer the chilled base into your ice cream maker. Churn for 25-30 minutes, or until it resembles soft-serve.
- Add Peach Puree: Add the mashed peaches in the final 30 seconds of churning.
- Freeze to Set: Spoon the ice cream into an airtight container and freeze for 4-6 hours.
Helpful Tips
- Let the peaches sit in sugar and lemon juice to enhance their flavor through maceration.
- Strain the cooked custard to ensure a silky, smooth base.
- Make sure the mixture is fully chilled before churning.
- Mix in the mashed peaches at the end to retain their texture.
- Chop peaches finely to avoid icy bites.
Substitutions And Variations
- No-cook version: Use 2 whole eggs instead of 5 yolks. Whisk with sugar, then add cream, milk, vanilla, and peach juices.
- Dairy-free: Substitute the cream and milk with coconut milk or a nut milk blend.
- Flavor twist: Try a pinch of cinnamon or a dash of bourbon to add a new layer of depth.
- Mix-ins: Consider white chocolate chips, crumbled graham crackers, or bits of pound cake.
Storage Instructions
Keep your peach ice cream in an airtight container in the freezer. For the best flavor and texture, enjoy it within 1-2 weeks. Since this recipe doesn’t include preservatives, the ice cream may crystallize faster than commercial brands. Pressing plastic wrap onto the surface before sealing the lid can help minimize freezer burn.
Nutritional Information
- Calories: 481 kcal
- Carbohydrates: 54g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 241mg
- Sodium: 153mg
- Potassium: 285mg
- Sugar: 51g
- Vitamin A: 1422IU
- Vitamin C: 5mg
- Calcium: 131mg
- Iron: 1mg
Serving Suggestions
Serve this creamy peach ice cream in a crunchy waffle cone or elegant dessert bowl. It complements fresh summer fruits and is incredible with a warm slice of peach cobbler. For a gourmet twist, add a drizzle of honey and garnish with mint. You can even use it to make ice cream sandwiches with soft ginger or shortbread cookies. For special occasions, pair it with lemon pound cake to wow your guests.
Frequently Asked Questions About Peach Ice Cream
Can I use frozen peaches? Yes, just thaw them completely and drain excess water before using.
Do I need an ice cream maker? While it’s ideal, you can freeze the base in a shallow container and stir every 30 minutes for a few hours until set.
Is it safe to eat raw eggs in the no-cook version? The risk is minimal if using pasteurized eggs, but always use caution.
Can I make this ahead of time? Absolutely! Make and freeze up to two days in advance for the best flavor.
Why did my ice cream get icy? Large fruit pieces or insufficient chilling before churning can lead to ice crystals. Ensure small fruit bits and a fully chilled base.
Conclusion
Thank you for exploring this Best Peach Ice Cream Recipe with me! It’s a joy to share a recipe that brings out the best of summer’s bounty in such a sweet and creamy way. I absolutely love how the fresh peaches blend with the rich custard for a truly indulgent treat. Whether you’re making it for family, friends, or just yourself, I hope it becomes a cherished part of your summer dessert lineup. Enjoy the smooth, fruity magic of homemade peach ice cream, and happy churning! You’re always welcome in this delicious, food-loving community.
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Best Peach Ice Cream Recipe
- Total Time: 10 hours 55 minutes
- Yield: About 1.5 quarts 1x
Description
This Best Peach Ice Cream Recipe blends juicy fresh peaches with a rich custard base for a smooth, fruity, and creamy frozen treat.
Ingredients
3 ripe peaches, peeled and sliced (about 2 cups)
1¼ cups granulated sugar, divided
½ teaspoon fresh lemon juice
¼ teaspoon salt
5 large egg yolks
1½ cups heavy cream
1½ cups whole milk
1 teaspoon pure vanilla extract
Instructions
Toss peach slices with ½ cup sugar and lemon juice. Let sit for 30-60 minutes.
Mash peaches, strain the juice, and refrigerate both.
Heat cream, milk, ½ cup sugar, and salt until hot but not boiling.
Whisk egg yolks with remaining ¼ cup sugar until pale.
Temper yolks with hot cream, then return to saucepan. Cook until thickened (170-175°F).
Stir in vanilla. Strain custard and mix with peach juice. Chill for 4 hours.
Churn in an ice cream maker for 25-30 minutes.
Add mashed peaches in final 30 seconds of churning.
Transfer to a container and freeze 4-6 hours.
Notes
Chill custard thoroughly before churning.
Finely mash peaches to avoid icy chunks.
Use pasteurized eggs for the no-cook version.
Press plastic wrap on surface to prevent freezer burn.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: ½ cup
- Calories: 481
- Sugar: 51g
- Carbohydrates: 54g
- Protein: 6g