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This Homemade Peach Ice Cream recipe has a custard base and made with simple ingredients like fresh peaches, milk, cream, sugar, egg yolks, and vanilla.
This Peach Ice Cream recipe serves six and costs $3.95 to make. That’s just 66¢ per serving! It is the perfect summertime indulgence.
For an extra sweet treat, make homemade peaches and cream ice cream sandwiches with my Ice Cream Sandwich Recipe. Or use my Ginger Snapsrecipe with the peach ice cream for a heavenly ice cream sandwich combination.
Table of Contents
Homemade Peach Ice Cream
Peach Ice Cream is at the top of my recipe list when peaches are in season. I bet once your family gets a taste of this fresh peach ice cream; they’ll be begging you to make it all summer long!
My 10-year-old, Mia, LOVES this ice cream. I am so thankful once the peach season hits because I can make 2 1/2 pints of her favorite ice cream for less than it costs to buy 1 pint of Haagen DazPeaches & Cream Ice Cream.
When it’s hot outside, all I want is something ice-cold to eat. For me, ice cream is the answer. Crisp and refreshing–no wonder it’s the most widely-eaten dessert during the summer, and not to mention the entire month of July is National Ice Cream month!
To help you celebrate National Ice Cream Month, check out my fun freeIce Cream Printable.
Fresh Peach Ice Cream Recipe
In most grocery stores around the country, peaches are in season, and the prices are fabulous. I just paid $.88/pound at my local Sprouts!
I wanted to take the best of summer and combine it in a yummy dessert:creamy ice cream custard & fresh, in-season, juicy peaches = Peach Ice Cream.
I searched the internet for custard-style ice cream recipes and made this one from Cook’s Illustrated. Let me tell you; it did not disappoint!
Their homemade Peach Ice Cream is a spoonful of summer at its best! It is made with simple ingredients and will keep your tastebuds cool all summer long.
What to do with lots of fresh peaches?
First of all, I would make lots and lots of homemade peach ice cream! Then I would make this Peach Crisp Frappe.
After that, I am making Baked Peaches with Oat Crumble Topping. Yummy!
Another favorite is my Peaches and Cream Pavlova recipe. It is a meringue-based dessert with a crisp crust, and a luscious, marshmallowy inside that has fresh whipped cream and peaches on top.
Lastly, you cannot miss out on making fresh Peach Lemonade with all your fresh peaches. It is Heaven in a glass!
Do peaches freeze well?
Peaches freeze exceptionally well, so it is an excellent opportunity to save some to have that fresh peach taste throughout the year. Simply place sliced peaches in a Ziploc bag (or airtight container) and lay the bags flat to freeze. They will stay fresh for up to 10 months in the freezer.
How do you keep peaches from turning brown when frozen?
Before placing the peaches in a Ziploc bag to freeze, mix in 1 tablespoon of lemon juice per 8-10 peaches as well as ½ teaspoon of sugar. The lemon juice will help keep the peaches from browning while the sugar will help release fluids from the peaches. This process helps prevent air pockets when freezing.
How to make Peach Ice Cream:
STEP ONE: First, in a medium-size saucepan, combine the peaches, lemon juice, salt, and sugar. Let this sit for about 1-1 ½ hours.
STEP TWO: Secondly, place the sieve over a medium bowl set in an ice-water bath and set aside.
STEP THREE: After that, heat milk, cream, and sugar in a medium-size saucepan over medium heat for about 5-6 minutes.
STEP FOUR: Meanwhile, whisk yolks and remaining sugar in a medium bowl until pale yellow.
STEP FIVE: Next, stir half the warmed milk mixture into the beaten yolk mixture.
STEP SIX: After that, return the milk-yolk mix to the saucepan of the remaining warmed milk and heat the mixture over medium-low heat, subsequently stirring often until the temperature reaches 180 degrees F.
STEP SEVEN: Immediately after reaching appropriate temperature, remove from heat and strain into prepared bowl. Cool custard mixture to room temperature.
STEP EIGHT: Then stir in vanilla and refrigerate for at least 2 hours until the custard is 40 degrees F.
STEP NINE: Meanwhile, heat softened peaches and their liquid. During this process, occasionally stir for 3-4 minutes.
STEP TEN: After that, transfer to a bowl and refrigerate for at least 4 hours.
STEP ELEVEN: Next, strain chilled peaches and keep the liquid. Then stir the peach juice into the chilled custard mixture and pour this into the ice cream machine canister. From here, follow the manufacturer’s instructions until the custard resembles soft-serve ice cream.
STEP TWELVE: Add the peaches and continue to churn until combined.
STEP THIRTEEN: Transfer the ice cream to an airtight container and freeze for about 2 hours.
Cook’s Note – Peach Ice Cream:
- To make this recipe successfully, make sure you read through all the steps before starting, assemble your mise en place, and plan. Keep in mind that this recipe needs time to chill, so plan on starting the recipe at least 24 hours before you want to serve it.
Cook’s Tools:
- Ice Cream Machine– I use this ice cream maker.For me, it’s the best buy for ice cream makers on the market. It’s probably not the best (or highest priced) model out there, but its modest price tag and excellent results make it the best buy in my book. {Plus it comes in a ton of wicked cute colors.}
- Instant-Read Thermometer– I use aCDN ProAccurate Quick-Read Thermometer.I love this little thermometer; it’s speedy, accurate, and inexpensive.
- Fine Mesh Strainer– I use these strainers that come in s Set of 3. It’s an inexpensive set that does more than just strain; I also use these for sifting ingredients and sifting powder sugar for garnish.
- Ice Cream Containers– I use these White Pint Frozen Dessert Containers. They’re inexpensive {less than $15 for a set of 25!} and super cute. When giving ice cream away to friends and family, I like the decorate the containers with scrapbook paper and pretty string or ribbon.
How much will this Peach Ice Cream recipe cost to make:
RECIPE COST: $3.95
PER SERVING COST: $0.66
NOTE: The recipe prices are used calculating name brand products from grocery store websites. The actual cost of the recipe will vary depending on what your pantry has in it.
- 3 peaches – $1.47
- 1 teaspoon lemon juice – $0.10
- Pinch table salt – $0.10
- 1 cup + 6 Tablespoons granulated sugar – $0.23
- 1 ¼ cups whole milk – $0.15
- 6 large egg yolks – $0.30
- 1 ⅓ cups heavy cream – $1.29
- 1 teaspoon vanilla extract – $0.31
More Ice Cream Desserts:
- Holy Cannoli Ice Cream
- Dark Chocolate Ice Cream
- Funfetti Birthday Cake Ice Cream
- Loaded Peanut Butter Ice Cream
- Cookie Dough Ice Cream
- Vanilla Custard Ice Cream
3.70 from 10 votes
Peach Ice Cream
Author From Cook’s Illustrated July 1998
Recipe Cost $ 3.95
Serving Cost $ 0.66
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 6 hours hours 35 minutes minutes
6 people
ThisHomemade Peach Ice Creamrecipe has a custard base and made with simple ingredients like fresh peaches, milk, cream, sugar, egg yolks, and vanilla.
Equipment
mixing bowls
medium pan
fine mesh strainer
wooden spoon
Instant-read thermometer
ice cream machine
freezer-safe container
wooden spoon
Ingredients
- 3 medium ripe peaches peeled, pitted, and cut into ½-inch pieces
- 1 teaspoon lemon juice
- pinch table salt
- 1 cup + 6 Tablespoons granulated sugar
- 1 ⅓ cup heavy cream
- 1 ¼ cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
Instructions
PREPARE PEACHES:
In a medium-size saucepan, combine the peaches, lemon juice, a pinch salt, and ½ cup sugar. Let the mixture sit until the peaches soften slightly and a sweet syrupy liquid accumulates. This process should take about 1 hour.
MAKE CUSTARD:
Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat.
Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended.
Return milk-yolk mixture to the saucepan of the remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with a wooden spoon until steam appears. Continue stirring until the foam subsides and the custard just begins to thicken or an instant-read thermometer registers 180° F. The mixture must not boil or it will curdle.
Remove from heat and immediately strain the custard into the prepared bowl. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until an instant-read thermometer registers 40 degrees F, at least 2, and up to 24 hours.
COOK AND COOL PEACHES:
Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl and refrigerate until cold, at least 4 and up to 24 hours.
CHURN ICE CREAM:
Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer.
FREEZE AND SERVE:
Transfer ice cream to airtight container. Freeze until firm, about 2 hours.
Notes
This recipe makes 2 1/2 Pints of ice cream. 2
Nutrition
Serving: 1cup | Calories: 428kcal | Carbohydrates: 45g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 262mg | Sodium: 51mg | Potassium: 268mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1350IU | Vitamin C: 5.4mg | Calcium: 118mg | Iron: 0.6mg
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This recipe first appeared on Food Folks and Fun on July 22, 2013. I have since updated the post and pictures.
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