Nothing says summer like creamy Homemade Peach Ice Cream made with simple ingredients like heavy cream, whole milk, sugar, eggs, and fresh, ripe peaches. The sweet taste of peaches and cream shine in this summertime favorite.

We love making homemade ice cream, especially flavors that you can't always find at the grocery store. Be sure to try our Lemon Ice Cream, Maple Walnut Ice Cream, or Blackberry Swirl Ice Cream next!

Fresh peach ice cream in a loaf pan with a scooper and a scoop in a cup with fresh peaches around it.

Every summer when the peaches come on, we make all of our peach favorites, like Fresh Peach Cobbler and Peach Pie. We even grill peaches and serve them with vanilla ice cream for a quick and easy treat. But we always make sure to churn at least one or two batches of this old-fashioned homemade peach ice cream.

This fresh peach ice cream recipe is loaded with real peach flavor from 2 full cups of fresh peaches. It's homemade ice cream at it's best - indulgent and sweet and churned right at home, just like I remember from my childhood. I included it in my collection of recipes from Georgia ("The Peach State") in my American Eats series, where I'm visiting recipes and flavors that each state is well-known for, one at a time.

Why this Recipe Works

  • Cooked or uncooked. You can either make a custard base or skip cooking and just use two whole pasteurized eggs in the ice cream base while will also give a wonderfully rich, creamy ice cream. Both are delicious.
  • Real, fresh peach flavor. There are no artificial extracts or syrups used to achieve the peach flavor here, so the pure, natural taste of fresh peaches and cream really is the star of this ice cream recipe.
A cup with a scoop of peach ice cream inside and fresh peaches behind it.

Equipment Needed

  • Ice Cream Maker: I have a 1 ½-quart Cuisinart ice cream maker that came with an extra freezer bowl so you can make two batch of ice cream without having to refreeze a bowl in between. It's nice to not 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.
  • Freezer-safe containers: A bread pan is the perfect size for a batch of ice cream, but you can also purchase ice cream-specific containers online or at kitchen specialty stores. These white pint-sized ice cream containers are so cute and you can write on them in sharpie.

Ingredient Notes

This is a quick overview of some of the important ingredients you'll need for this homemade peach ice cream recipe. Specific measurements and full recipe instructions are in the printable recipe card at the bottom of the post.

  • Peaches: We prefer using fresh peaches in this recipe for the best flavor, but unsweetened frozen peaches will work almost just as well. I don't recommend using canned peaches.
  • Dairy: I like using a combination of heavy cream and whole milk for the smoothest mouthfeel and rich, creamy results.
  • Egg yolks: This is a cooked custard ice cream base, which has the best texture and flavor, but you could leave the eggs out entirely for a Philadelphia-style ice cream that doesn't require any cooking.
  • Lemon juice: This keeps the flavors and natural coloring of the peach ice cream nice and bright without giving a lemony taste.
Ingredients for making homemade peach ice cream.

How to Make Peach Ice Cream

Don't forget to stick the freezer bowl from your ice cream maker into the freezer the night before you want to churn a batch of ice cream so it has at least 12-18 hours to get completely frozen.

When you are ready to make the ice cream, peel the peaches by dunking them into a large pot of boiling water for 15-30 seconds, then immediately transfer them to an ice water bath. The skins should slide right off!

A blanched peach in an ice water bath to stop the cooking process.

Slice the peaches and place them in a large bowl with the lemon juice and half of the sugar. This will help soften the peaches and draw out their juices (a process known as maceration).

Let them sit for 30 minutes, then mash really well with a potato masher or fork. We like small bits of peach in the ice cream, but not large chunks, which will freeze icy and hard if they are too large. You could also just stick the peaches in the blender and blend.

While the peaches sit, make the ice cream base by heating the milk and cream with sugar and salt in a large saucepan over medium-low to medium heat just until steaming, stirring occasionally. Meanwhile, whisk the remaining ¼ cup of sugar and egg yolks in a medium bowl until they lighten in color.

Temper the egg yolks by whisking 1 cup of the hot liquid into the beaten sugar and yolks to gradually warm them up before adding them into the pan of hot liquid on the stovetop.

Continue to cook and stir until the mixture is thick enough to coat the back of a spoon. I like to use a digital thermometer to watch for the custard to reach 170 to 175°F to know when it's ready.

Remove from the heat and stir in the vanilla extract. Cool completely. This can be done faster by placing the saucepan in an ice water bath in a larger pan and stirring occasionally to speed up the process. Or you can just let the base chill in the fridge for 4 hours until completely cold.

Strain the mashed peaches through a fine mesh strainer and add the juices to the ice cream base, reserving the peach solids for later.

Once the ice cream base has cooled completely, transfer it to an ice cream maker and churn for 20-30 minute until it is thick, has increased in volume, and is the consistency of soft-serve.

Add the reserved peach pulp to the ice cream during the last minute or two of churning so that it can mix evenly into the ice cream.

Churning homemade peach ice cream in a cuisinart ice cream maker.

Transfer the soft peach ice cream into a freezer-safe container, then stick it in the freezer for 4-6 hours to harden completely so that it is scoopable and firm.

Because this is a fruit-based ice cream and fruit has more water content to it naturally, it tends to freeze on the hard side, so I find it best to let it sit out at room temperature for 10 minutes before scooping.

Scoops of homemade peach ice cream in a metal bread pan.

Recipe FAQ's

Do I have to cook the custard base?

In many old-fashioned ice cream recipes, the eggs are just whisked into the sugar and then added to the milk and cream without heating any of it before churning. If you wanted to skip the cooking steps, you could use two whole pasteurized eggs instead of the egg yolks and take this approach and it would be safe to eat. Or you could just leave out the eggs entirely for a Philadelphia-style ice cream.

How long is homemade ice cream good for?

This homemade peach ice cream will be good for about 1-2 weeks stored in the freezer. It doesn't last quite as long as the store bought kinds because there are no preservatives or added ingredients to keep it from crystallizing.

Can I make this with half-and-half?

Regular whipping cream, half-and-half, or lower fat milk may be used, but because they don't have the same fat content as heavy cream, the peach ice cream won't be as creamy and will freezer harder.

Recipe Tips

  • Use a 1.5- to 2-quart ice cream maker: The smaller size ice cream maker barely fits the full batch, but I can usually get away with it without overflowing the base. If you only have a 1-quart ice cream maker you will need to churn the base in batches.
  • Avoiding scrambled eggs: By adding the hot liquid slowly to the whisk egg yolks, this helps prevent them from scrambling. If your liquid is boiling or you cook the base too long after adding the eggs, this can occur.
  • Chunks of fruit: It's tempting to leave large chunks of peach in the ice cream, but they freeze into little peach ice cubes, so it's best to mash them pretty fine for the smoothest results.
  • Mix-ins: This ice cream base is delicious on it's own, but if you wanted to add mix-ins you might consider something like chopped Golden Oreo cookies, small chunks of blondies or yellow cake, or a broken up graham cracker crust from the store.
  • Ice cream sandwiches: Make ice cream sandwiches with my favorite gingerbread cookies or molasses cookies. Peach + Gingerbread = Heaven.

More Homemade Ice Cream Recipes

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Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Old-Fashioned Fresh Peach Ice Cream

4.80 from 282 votes
Amy Nash
Prep Time 30 mins
Cook Time 8 mins
Additional Time 4 hrs
Total Time 4 hrs 38 mins
Course Dessert
Cuisine Southern
Servings 6 servings
Nothing says summer like creamy Homemade Peach Ice Cream made with simple ingredients like heavy cream, whole milk, sugar, eggs, and fresh, ripe peaches. The sweet taste of peaches and cream shine in this summertime favorite.

Ingredients
  

  • 3 medium peaches peeled and sliced (about 2 cups)
  • 1 ¼ cup sugar divided
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
  • 5 large egg yolks
  • 1 ½ cup heavy cream
  • 1 ½ cups whole milk
  • 1 teaspoon vanilla

Instructions
 

  • Peel and slice peaches, then toss in a large bowl with ½ 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 ½ 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 ¼ cup of sugar, until light in color, about two minutes.
  • While whisking, slowly pour in ½ 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 ½ 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.

Video

Notes

  • No-cook version: 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.
  • Storage: This homemade peach ice cream will be good for about 1-2 weeks stored in the freezer. It doesn't last quite as long as the store bought kinds because there are no preservatives or added ingredients to keep it from crystallizing.
  • Use a 1.5- to 2-quart ice cream maker: The smaller size ice cream maker barely fits the full batch, but I can usually get away with it without overflowing the base. If you only have a 1-quart ice cream maker you will need to churn the base in batches.
  • Avoiding scrambled eggs: By adding the hot liquid slowly to the whisk egg yolks, this helps prevent them from scrambling. If your liquid is boiling or you cook the base too long after adding the eggs, this can occur.
  • Chunks of fruit: It's tempting to leave large chunks of peach in the ice cream, but they freeze into little peach ice cubes, so it's best to mash them pretty fine for the smoothest results.
  • Mix-ins: This ice cream base is delicious on it's own, but if you wanted to add mix-ins you might consider something like chopped Golden Oreo cookies, small chunks of blondies or yellow cake, or a broken up graham cracker crust from the store.
  • Ice cream sandwiches: Make ice cream sandwiches with my favorite gingerbread cookies or molasses cookies. Peach + Gingerbread = Heaven.

Nutrition

Calories: 481kcal | Carbohydrates: 54g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 241mg | Sodium: 153mg | Potassium: 285mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1422IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

This post was originally published in July, 2017. The photos and content were updated in February, 2022.

More States I Have Visited in my American Eats Series

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    I haven't had peach icecream in over 45 years, but have wanted it. I finally did using this recipe. I have only made homemade icecream one other time in my life. This recipe was literally the best icecream I have ever had in my life! When my husband tried it he said exactly the same thing! I am now making another batch of it but I have to triple the recipe to make enough for everyone wanting to try it. Thank you so much for sharing this awesome recipe!

  2. 5 stars
    This peach ice cream is amazing🍨 I used the recipe without making the custard.  Best homemade peach ice cream ever!!!

  3. 5 stars
    So grateful you shared all of this info about ice cream makers, custard base vs regular ice cream, and a list of other delicious ice cream recipes! It helped me seal the deal deciding to buy an ice cream maker 🙂 thank you so much! 

  4. 5 stars
    This is the BEST peach ice cream recipe!  I have an heirloom peach tree in my backyard so I’ve made a LOT of peach ice cream.  I’ve tried many, many recipes and they’ve never been quite right.  This one works every time and it’s fabulous.

  5. 5 stars
    From a lifelong Northwest Texan where theres hot and theres reslly hot, your ice cream recipe hits the spot. Absolutely superb! I eat mine in a waffle bowl. Awesome. Dont ever change this recipe. Its a hit! Btw I make the custard recipe. Ty for sharing it.

  6. 5 stars
    This is exactly what I was looking for - I plan to make it next weekend. I peeled and froze peach slices when I had a lot of peaches. I intend to just extend the first step until the peaches are thaw and release their juices before mashing and proceeding with the directions. Hopefully that will work as well.
    You asked about ice cream containers. I have 3 of the Tovolo containers, and highly recommend them. They're perfect for homemade ice cream and sorbet. I also have the Cuisinart ice cream maker, and I have an extra bowl so that I can make two batches without freezing the bowl in between.
    Thank you for the recipe! I'm looking forward to making it and serving it up with some ginger snaps on the side!

  7. 5 stars
    Thank you for sharing this recipe for peach ice cream! I made the custard base yesterday and chilled overnight. Then added it to my Cuisinart ice cream maker this morning and in 25 minutes it was done! My model has a 2 quart canister and this was a tad over abundant for the maker, so as it was churning and thickening up, toward the end, it slightly overflowed the container. Spilling out a little. But not much. I had 3 white nectarines and one ripe peach so the flavor profile was about the same. But as I was using white fleshed fruit, I decided to add a small can of drained yellow peaches to obtain the pale yellow/orange  color that indicated it’s peach! I chose to omit the lemon juice. This was just beautifully sweet and silky smooth. Im 100% happy with it! I had looked at several recipes on Pinterest and am so glad I chose yours!! It’s perfect! 

  8. 5 stars
    It is so delicious and creamy! My family loves it. There is the perfect amount of peaches and sweetness. I highly recommend this recipe.

  9. 5 stars
    Great video! We just picked peaches from our tree and can't wait to try this recipe! We make my grandmother's homemade peachcake as well and will serve with this ice cream!

  10. 5 stars
    What an amazing recipe! We get Palisade peaches this time of year and I look for recipes. I soaked the peaches in some peanut butter whiskey, as strange as that may seem, and the kick of it really added an amazing flavor. Thank you for the recipe!

  11. 5 stars
    This ice cream was great!  Not only is it delicious, but it didn’t get too hard after sitting in the freezer for several days (amazingly I didn’t just eat it all immediately), like so many other ice cream recipes do. I just bought more peaches to make more!  This recipe walks you through a very traditional ice cream recipe without being intimidating. 

  12. 3 stars
    There are many, many things I appreciate about this recipe. I think House of Nash does a real service by explaining how easy it is to make a cooked base for ice cream. And it is good to warn people that leaving chunks of peaches in will simply lead to frozen peach blobs in your ice cream. But I really think the proportions are off. I make a LOT of ice cream using a cooked base that includes 5 egg yolks (usually walnut maple, but blackberry as well). But my recipe has 1 3/4 cups heavy cream and 3/4 cups milk, for a total of 2 1/2 cups of liquid. Your recipe requires a total of 3 cups of liquid and then adds a lot of peach juice. I believe you have waaaayyy too much liquid to get a good custard base with only five eggs. So I modified your recipe to 1 3/4 cups heavy cream and 3/4 cups nonfat milk (which is all I ever have on hand). Instead of "about 2 cups" of peaches & juice, I used 1 cup, which kept the total content down so it did not overflow my 1 1/2 quart cuisinart ice cream maker. I think other people are correct about sweetness -- you have to figure out sugar based on how sweet/fresh your peaches are, but I liked your proportions for my fresh-picked Krista peaches (an early, not particularly flavorful peach). I agree with others that 1 teaspoon of either vanilla or almond extract is too much. I tried 1/2 teaspoon of almond extract and felt it overwhelmed the peach taste, so I'm down to 1/4 teaspoon. I hope this is helpful for people who want to play with the proportions a bit and end up with an amount that does not overflow a 1 1/2 quart machine. Nonetheless, I believe this is a very good tutorial on making a cooked base for ice cream. It is easy and very tasty!

  13. At this time of year I can only get canned or frozen peaches. What would the measurements be for each type? Thank you.

    1. It would be 2 cups regardless of the type of peach used, although we don't recommend making this recipe with canned peaches.

  14. 5 stars
    Just made this Peach Ice Cream recipe. It was fantastic. Based on all the compliments, I imagine I will be making this again. I doubled it and it came out fine. Thank you so much.

  15. This is some of the best ice cream I've ever eaten. I doubled the recipe and accidentally put whole eggs in the instead of just the egg yolks. It still came out extremely creamy and delicious.

  16. The overview says to add half the sugar to the peaches, which I did and quickly found out is incorrect. The printable recipe correctly states to add a half cup of the sugar to the peaches, a half cup to the cream mixture, and one-quarter cup to the egg yolks. Hope it turns out okay.

  17. 5 stars
    A delicious, creamy, heavenly ice cream! Thank you for sharing it. The peach flavor is subtle for me (I did use ripe peaches), but still delicious. Mashing the peaches after the juices drain creates a nice purée that doesn’t freeze into hard chunks like using fruit pieces would. The custard is worth making - there is a richness added with the egg yolks. I will definitely make this again! Should be good in homemade ice cream sandwiches.

  18. Hi, just made your recipe, no-cook version. This is my first time making ice cream so it may be a dumb question. Is it safe to eat with two uncooked eggs in it?

    1. Not a dumb question at all! Yes, it should be just fine although most people would recommend using pastuerized eggs just to be on the safe side. But I grew up only eating the no-cook version in all kinds of ice cream recipes without any problems. If you are okay with eating cookie dough, then you probably have nothing to worry about.

  19. 5 stars
    This was a great recipe and received a great review from my family. May I recommend that the Instructions are the recipe conversion be changed also.
    I had to stop and figure out the correct amount of sugar for each section.

  20. 5 stars
    Delicious peach ice cream. I have a 1 1/2 Qt ice cream maker and split into 2 batches-one immediate after the first without refreezing the container-worked great.

  21. 5 stars
    Wonderful! A little work but well worth it. I certainly will make it again. I am from Wisconsin and when you put egg yolks is your ice cream we call it custard. So rich and creamy and peachy!

  22. 5 stars
    Love this recipe! I wanted fresh peach icecream from the local ice cream shop, but they were out, with no plans to make more. We were craving the fresh peach icecream from the farm taste that is so nostalgic. This recipe more than delivered, and was even better than the icecream store. Definitely having really flavorful peaches is key though. Making it again for 2nd time this month.