Nothing says summer like creamy, cold, delicious, Old-Fashioned Fresh Peach Ice Cream made with simple, natural ingredients like heavy cream, whole milk, sugar, eggs, and fresh, ripe peaches!
Old-Fashioned Fresh Peach Ice Cream is homemade ice cream at it’s best – indulgent and sweet and churned right at home, just like I remember from my childhood.
Every summer when the peaches come one, I make sure to churn at least one or two batches of this Old-Fashioned Fresh Peach Ice Cream. It’s become a tradition, especially in late July and August when temperatures can be sweltering and we are all craving something cold and refreshing! It’s no surprise that the entire month of July is National Ice Cream Month!
I love trying new ice cream flavors at home, especially ones that you won’t find in the freezer section at the grocery store. Toasted Almond and Blackberry Swirl are two of my favorites, although Homemade Strawberry is always on my list of must-make flavors each summer.
When traveling, we always seek out ice cream shops, whether it’s gelato in Italy or the ice cream counter at the Yellowstone National Park General Store where I got a double scoop of Maple Walnut and Mountain Berry this summer!
I know some parts of the country haven’t had peaches come on quite yet, but in California our first crop starts showing up at the farmer’s market and grocery stores in early June, and for really reasonable prices like $1/pound! Which means we start enjoying peach ice cream early and make it often during the summer. Bonus level: Make ice cream sandwiches with old-fashioned fresh peach ice cream and my favorite soft and chewy gingerbread cookies. So good! Peach + Gingerbread = Heaven.
To make this old-fashioned fresh peach ice cream, first you macerate the peaches with a little sugar to draw out their natural juices. Then I’m going to leave you with a decision to make – sort of a “choose your own adventure” or “decide how long you can wait to enjoy peach ice cream” sort of approach. You can either make a custard base which involves heating cream, milk and sugar and using it to temper egg yolks for a really rich, creamy ice cream base OR you can skip the cooking and just use two whole eggs in the ice cream base while will also give a wonderfully rich, creamy ice cream.
The custard approach takes longer because the ice cream base has to cool completely for at least 4 hours or more before you can churn it in your ice cream maker. But I do think it is a little bit creamier and is my preferred method.
Honestly though, the no cook approach is just as delicious and it saves time, dirty dishes, and the worry over whether you are going to accidentally curdle the eggs while making the custard. It’s also the approach taken by many, many ice cream recipes, including many of the ones in the Ben & Jerry’s Ice Cream & Dessert Book and basically all the homemade ice cream I ate while growing up. I know some people have hang-ups about raw eggs in food, but you can always use pasteurized eggs that are perfectly safe for raw consumption and available at most grocery stores.
Either way, I included instructions in the recipe and recipe notes below.
Equipment Needed for Old-Fashioned Fresh Peach Ice Cream
Ice Cream Maker – I have this KitchenAid bowl attachment AND a Cuisinart Ice Cream Maker. Both work great and you don’t have to worry about dealing with rock salt and ice like when I was growing up and we would actually hand-crank the ice cream maker to churn ice cream in the summer at my grandparents’ house. Instead, you just keep the bowl attachment for either ice cream maker in the freezer and only pull it out when you are ready to churn.
The only downside is that it makes it hard to make more than one flavor or batch of ice cream at a time if you only have one ice cream maker since you typically need to refreeze the bowl before you can churn another batch. Hence, the reason why I have two ice cream makers.
Airtight containers for storing ice cream – These White Pint Frozen Dessert Containers are so cute and you can make-up your own fun ice cream names just like Ben & Jerry’s, then write them in sharpie on the lid or the side and decorate them to give ice cream to friends! But I’ve also considered getting a reusable ice cream container like these ones that you can find on Amazon, Williams Sonoma or Sur la Table. Any readers out there have a reusable ice cream container or something similar that you love (or hate)? I would love to hear your thoughts?
Love peaches as much as I do? Be sure to try this Old-Fashioned Fresh Peach Ice Cream and a Southern Peach Pie before summer is out!
- 3 medium-size peaches, peeled and sliced (about 2 cups)
- 1 1/4 cup sugar, divided
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 1 teaspoon vanilla
- Peel and slice peaches, then toss in a large bowl with 1/2 cup of the sugar and lemon juice to combine. Let sit at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices to create a syrupy liquid.
- Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don't want large, individual pieces of peach in your ice cream or they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.
- Meanwhile, in a medium saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not bubbling.
- In a large bowl, whisk together the egg yolks and remaining 1/4 cup of sugar, until light in color, about two minutes.
- While whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time.
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
- Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
- Pour peach ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, then transfer the ice cream to an airtight container and freeze at least 4-6 hours to ripen.
Alternatively, if you are intimidated by a custard-base ice cream, you could just use 2 whole eggs instead of 5 egg yolks and skip the process of heating the cream, milk and sugar then tempering the eggs. Just follow the steps of the recipe with the peaches, sugar, and lemon juice, then to make the ice cream base, just whisk the 2 whole eggs really well in a large bowl before slowly adding the sugar while whisking. Stir in the cream, milk, vanilla and peach juices, then continue with the recipe as written to churn and freeze.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 480 Saturated Fat: 16g Cholesterol: 241mg Sodium: 153mg Carbohydrates: 54g Fiber: 1g Sugar: 51g Protein: 6g
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