The Best Homemade Peach Ice Cream
Servings: 12
Calories: 484kcal
Experience the ultimate summer treat with this ultra-creamy Homemade Peach Ice Cream, featuring a rich, old-fashioned custard base and sun-ripened farmer's market peaches. It’s a decadent, fruit-forward dessert that perfectly captures the nostalgia and flavor of the season in every velvety scoop!
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Equipment
Ingredients
For the Macerated Peaches
- 4 cups peaches fresh, peeled and roughly chopped, or frozen (and thawed)
- ½ cup sugar
- 1 tablespoon lemon juice fresh
- ½ teaspoon almond extract
For the Custard Base
- 4 cups heavy cream
- 2 cups whole milk
- 1½ cups sugar divided
- 8 large egg yolks
- 1 tablespoon vanilla extract
- ½ teaspoon Kosher salt
Instructions
- In a medium bowl, combine the chopped peaches, ¼ cup sugar, lemon juice, and almond extract. Stir well and let sit at room temperature for at least 1 hour (or in the fridge for up to 4 hours).4 cups peaches, ½ cup sugar, 1 tbsp lemon juice, ½ tsp almond extract
- In a large sturdy saucepan or Dutch oven, combine the heavy cream, whole milk, and sugar (1 cup). Heat over medium heat, stirring occasionally, until the mixture reaches a bare simmer (don't let it come to a rolling boil).4 cups heavy cream, 2 cups whole milk, 1½ cups sugar
- While the cream is heating, whisk the egg yolks with the remaining ½ cup sugar in a large heat-proof bowl until pale and slightly thickened, about 1 to 2 minutes.8 large egg yolks
- Slowly ladle about 1½ to 2 cups of the hot cream mixture into the egg yolks, whisking constantly to "temper" the eggs. Once combined, slowly pour the egg mixture back into the saucepan with the rest of the cream. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. Don't bring it to a boil.
- Strain the custard through a fine-mesh sieve into a clean bowl.
- Strain the macerated peaches into a bowl and then transfer the liquid to the custard along with the vanilla extract and salt. Stir to combine. Cover the surface of the custard with plastic wrap and chill in the refrigerator for at least 4 to 6 hours, or even better, overnight.1 tbsp vanilla extract, ½ tsp Kosher salt
- Pour the cold custard into the canister of your ice cream maker. Follow the manufacturer's instructions for churning the ice cream. Churn for 30 minutes. Remove the lid and stir in the reserved peaches (drain them again if more liquid has accumulated). Transfer to ice containers or freezer-safe containers and freeze for 4 to 6 hours, or even better, overnight.
- Let the ice cream sit out at room temperature for 20 minutes before scooping, if frozen solid.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Easy Peeling: To peel your peaches quickly, score a small "X" on the bottom of each fruit and drop them into boiling water for 30–60 seconds. Immediately transfer them to an ice bath, and the skins will slip right off.
- The Syrup: Don't discard the leftover peach syrup after straining! It is liquid gold—drizzle it over the finished scoops, stir it into iced tea, or use it as a sweetener for summer cocktails.
- Storage: To prevent freezer burn, press a piece of plastic wrap or wax paper directly onto the surface of the ice cream before sealing the lid of your container. This keeps the texture smooth and crystal-free.
- Ripening is Key: While it’s tempting to eat it right out of the churn, the texture is best after "ripening" in the freezer for at least 4–6 hours. This allows the flavors to fully develop and the ice cream to reach the perfect scooping consistency.
- Scaling: This recipe is designed for a large 4-to-6-quart ice cream maker. If you are using a standard 1.5-quart countertop model, you can easily halve all the ingredients to fit your machine.
Nutrition
Calories: 484kcal | Carbohydrates: 43g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 217mg | Sodium: 146mg | Potassium: 215mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1563IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg