With 4 million+ views and counting since 2017 and hundreds of 5 star reviews, this is the best homemade peach ice cream recipe on the internet! Nothing says summer like creamy Homemade Peach Ice Cream made in an ice cream maker 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.
Table of Contents
- Why this Recipe Makes the Best Peach Ice Cream
- Equipment Needed
- Peach Ice Cream Ingredients
- How to Make Peach Ice Cream in an Ice Cream Maker
- Recipe FAQ’s
- Recipe Tips
- More Homemade Ice Cream Recipes
- More Favorites from House of Nash Eats
- Best Peach Ice Cream Recipe with Fresh Peaches Recipe
- More States I Have Visited in my American Eats Series
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 peach 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.
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!
Why this Recipe Makes the Best Peach Ice Cream
- 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.
Equipment Needed
- Ice Cream Maker: I have a 1 1/2-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.
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.
Peach Ice Cream Ingredients
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.
How to Make Peach Ice Cream in an Ice Cream Maker
- Peel peaches the easy way. 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!
- Mix peaches and sugar. 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.
- Strain and reserve peach juice. Strain the mashed peaches through a fine mesh strainer for adding the peach juices to the ice cream base, reserving the peach solids for later.
- Heat milk, cream, and sugar. 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.
- Whisk egg yolks. Meanwhile, whisk the remaining ¼ cup of sugar and egg yolks in a medium bowl until they lighten in color.
- Combine. 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.
- Thicken. 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.
- Add flavoring. Remove from the heat and stir in the reserved peach juices and vanilla extract.
- Chill completely. This can be done faster by placing the saucepan of peach ice cream base 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.
- Churn. 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 fresh peaches. 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.
- Freeze. 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. This process is known as “curing” the ice cream.
PRO TIP: Because this is a fruit-based ice cream made with real peach juice 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 so it can soften slightly.
Recipe FAQ’s
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.
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.
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.
- Turn it into a milkshake: Use this ice cream instead of vanilla ice cream to make a Copycat Chick-Fil-A Peach Milkshake!
More Homemade Ice Cream Recipes
- Rhubarb Crumble Ice Cream
- Burnt Almond Fudge Ice Cream
- Cherry Vanilla Ice Cream
- Toasted Almond Ice Cream
Did you make this recipe?
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.
More Favorites from House of Nash Eats
Best Peach Ice Cream Recipe with Fresh Peaches
Equipment
Ingredients
- 3 medium peaches peeled and sliced (about 2 cups)
- 1 1/4 cup granulated 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 pure vanilla extract
Instructions
- Peel and slice peaches, then toss in a large bowl with ½ cup of the sugar (if doubling the recipe make sure to double this sugar amount to 1 cup) 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.3 medium peaches, 1 ¼ cup granulated sugar, ½ teaspoon lemon juice
- 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.¼ teaspoon salt, 1 ½ cup heavy cream, 1 ½ cups whole milk
- In a large bowl, whisk together the egg yolks and remaining ¼ cup of sugar, until light in color, about two minutes.5 large egg yolks
- 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.1 teaspoon pure vanilla extract
- 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
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
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
This sounds amazing! I love homemade ice cream and peach is a flavour I haven’t tried yet.
When do you add the 1/4 teaspoon salt?
Step 3! Thanks for noticing that I left that out – will update the instructions right away!
Thank you, making the ice cream today for tonights dinner. I’ll let you know how it turns out
Oh good! I wish I had some more peaches right now so I could make it too because it’s 100 degrees here! I’ll have to get some more at the farmer’s market this week!
Yum! We love making ice cream, and can’t wait for peaches to show up here so I can make this one.
Looks so delicious and creamy! I should definitely try your peach ice cream recipe:)
Homemade ice cream is the best! Can’t wait to go pick peaches and make this.
This looks amazing!
This does sound delicious. I made ice cream (no churn) for the first time a couple of weeks ago. Homemade always tastes so much better than bought. I can just imagine the taste of the fresh peaches in this delicious treat.
I made this for Independence Day 2018 and it was terrific! Somehow I got the last ice cream churn at Target. It makes at least 10 servings (not 6), and I used a blender to puree the peaches first.
I’m so glad you enjoyed it! And that you got 10 servings! We apparently like REALLY big servings of ice cream, lol!
Made it for family. Loved by all. I didn’t strain anything ab
Nd don’t really understand the necessity.
Made it again today as a gift. Added the peaches and juice all at once…may strain so all the peach pieces don’t end up in the bottom. Awesome recipe. (Used a little less sugar as peaches are so sweet right now in Georgia)
Thank you
I know this is suuuch an old comment, but for anyone who reads comments to see what people tweaked and whatnot, the reason for straining is that if even the slightest bit of milk or egg cooks/curdles, it’ll take that part out so you don’t have any odd chunks; I for one don’t have a thermometer, so it’s a fine line between properly cooked eggs and a curdled concoction!
Excellent recipe! Thanks for posting. I mostly followed the instructions, but cut down a bit on the sugar as peaches were sweet and in season, and I added a touch of real almond extract. Next time, I may replace some of the sugar by my homemade peach jam to boost the peach flavour even more…
We moved to a new house this summer and there is a peach tree in the yard. I had No idea what to do with all those peaches! I searched for a peach ice cream recipe and am so glad I found this one! Definitely worth 5 stars! Love this recipe and will make it again!
I’m so glad you found this recipe and loved it as much as we do! And how lucky to have a peach tree with so many fresh peaches!! Have you tried my peach pie recipe yet? It’s one of my other favorite peach recipes!
Could frozen peaches be used in place of fresh if they’re out of season?
Yes, absolutely!
Will this recipe work for a 1.5 quart size ice cream maker?
I think so? I have a 2.0 quart ice cream maker so it’s not that much bigger and it seems like there is a little space at the top when I make this.
I’ve made this twice now, and my custard curdled both times. It seems 2-4 minutes isn’t long enough on med-low heat to get it thick enough to coat a spoon, or to 170-175 degrees, and the eggs end up cooking too long and curdling. What in the world am I doing wrong??
Oh dear! Here are a couple of ideas: 1. Start with room temperature egg yolks so they don’t take as long to come up to temperature. 2. Let the milk and cream heat a little bit longer so that once you add them to the egg yolks and add it back to the pan it doesn’t take as long to thicken. I wish I could stand there with you to see what’s going on! I’ve never had this recipe curdle on me before.
I had this happen a couple of times-I’ve started using a candy thermometer and pull off of the heat when it hits 160 degrees. So far so good.
I think you have to pour very sloooowly as well when adding the hot cream to the egg yolks. I may or may not know this from experience!!
I made this for the first time with no problems whatsoever with curdling etc but I used an instant read cooking thermometer to monitor the temperature of the custard. I think that’s key, just like for yoghurt making and now I even check the internal temperature of no knead bread to check for doneness. Times vary so much by the temperature of the range or oven (for bread making). If it curdled it probably got too hot. I used a Cuisinart ice cream maker so I halved the recipe, using 3 small egg yolks in place of 2 1/2 large egg yolks for half a recipe and it fit perfectly. We are having a taste testing today with a friend’s no-cook recipe vs this one and we’ll see. Plus we’ve been reading about ensuring the creaminess and minimizing crystallization by using some corn syrup in place of the sugar – will have to try that next.
once you have added the egg yoke to the cream, after tempering ,you must stir the batch until the desired 170 degrees. Continually stir that batch or the egg will cook – not curdle.
Thank you for a wonderful recipe! About to start the 2nd batch for a friend. This recipe is a keeper!
I’m so glad you love it like we do!
Do you think it’d be alright to refrigerate over night and then churn/freeze the next day?
For sure! You can definitely chill in the refrigerator overnight and chill the next day.
I didn’t love this ice cream. It didn’t taste peachy enough to me. I used really good Georgia peaches. Maybe the peaches were already very sweet and I should have backed off on the sugar to let the peach flavor come through? I also thought it was a little too custardy. In the future I think I might try the 2 egg option to see if it makes a difference
This was so delicious! My whole family gobbled it up. I’ve never made peach ice cream before and this was a winner. The only problem I had is that it overflowed in my ice cream maker. Not sure what happened there.. but it was delicious and I’ll be making it again! Thanks for a great recipe.
I think I agree with the responder who said she didn’t think it was peachy enough. My peaches were nicely ripe, and adding the chopped peach bits towards the end of the churning certainly helped, but I’m not sure the full teaspoon of vanilla extract didn’t detract. I think next time I’ll use maybe 1/2 tsp of almond extract, instead, and see what happens. That aside, egg yolk custards, in my experience, generally result in the consistency I like best in ice cream, and yours was no exception.
PERFECT! That’s a big compliment coming from a Georgia girl who grew up with homemade peach ice cream ( the kind you had to churn forever…..) You nailed it with this recipe. I followed the directions exactly as written and it’s delicious. I never leave feedback, but I felt obliged to compliment this one. This is officially my go to for peach ice cream.
Thank you for such a glowing review, Carolina!
The ice cream never thickened in our ice cream maker. I put it in a container and it froze, of course, but it was very icy. I used the original version of the recipe (that is the cooked version that’s supposed to yield even creamier ice cream).
That’s very strange, but I’m guessing it was a problem with the ice cream maker since the function of an ice cream maker is to freeze the ice cream, not thicken it. Sounds like the bowl didn’t get cold enough.
I also just made it using the original recipe and let it churn for two hours…no thickening at all. Not sure what I did wrong. I’ve made homemade ice cream lots of times but never the custard version. Maybe I should stick with my old methods! Lol.
That’s very strange! If it didn’t churn at all, then that sounds like there is something wrong with your ice cream maker! Because almost any liquid in an ice cream maker should freeze within about 20 minutes!
I just finished the final steps today and it is delicious. In reading the prior post, it is possible they did not use a thermometer. It took a little longer for mine to get to the temperature recommended. This would be essential to getting the custard to set properly. The recipe was spot on and the ice cream was delicious even in the soft serve stage (actually I prefer it that way).
Made this last night with the 2 whole eggs method. Like a few reviewers had commented, I didn’t think it tasted very peachy either. Not sure why that was. Maybe it is the peaches. I tried this with coconut sugar to which gave it a different kind of flavor and that may have taken away from the peach flavor as well. I didn’t bother to strain the peaches from the sugary syrup. I didn’t understand the reason for that step anyway. I liked the ice cream a lot. Next time I will try regular sugar and also cook the eggs as in your original version. Thanks!
Great recipe, highly recommended!! Very good directions that are easy to follow and great background info on ice cream facts,as well. I used more peaches, 5 total, and I pureed all them until it was like baby food consistency. Other than that I followed the recipe and everyone loved it and want more. This recipe also helped me reduce my cooking time, I was cooking my custard for way too long so I also am appreciative that this recipe and chef helped me with that. I use the kitchen aid ice cream attachment to churn my ice cream and it works awesome. Try this recipe!!!!
I can’t wait to try this recipe out. It sounds great! I thought about just making vanilla ice cream and randomly adding the peaches, but I decided to look for an actual peach ice cream recipe. I’m so glad I did!
Was so excited about this that I followed the recipe to the t. Sadly it’s way too sweet! My recommendation… leave out the vanilla completely and if you peaches are nice and ripe/sweet, cut the sugar by half. You can always sprinkle a lil on it later if needed. But I don’t think it will be needed. Tip on custard, follow directions and don’t heat too quickly. I had a hard time separating juice from peaches, so I would recommend separating before you start chopping them up with masher. Thanks for sharing the recipe.
Thanks for that great peach ice cream recipe.
I’m going to make the easiest recipe but I’m not going to sieve the milk & egg mixture. I also want to use half & half & low fat milk.
What do you think? Will it still come out ok even if it’s more like icemilk
Hi Rachael! No, I don’t think this recipe would turn out that great using half & half and low fat milk. It would be really icy and not very rich.
I’ve made this three times this summer – worth every second of effort! This will be forever known as the Peach Ice Cream Summer!
That’s what I love to hear! Way to do summer right!
If you use the alternate method in the notes does it affect the flavor or texture of the ice cream?
Yes, it’s not quite as creamy and rich, but it’s still good.
Can I make this with peach preserves? Just add it to the milk and heavy cream and put it in my ice cream maker without cooking it?
Hmm, that’s a great question about using peach preserves. I think that would work, although it is much sweeter so you would decrease the amount of sugar in the recipe.
This ice cream is wonderful! Took me back to my childhood. Thank you so much!!
I have made this four times! PERFECT recipe for peach ice cream. Rave reviews! Plus, fairly easy…this was my first time tempering egg yolks but great directions made it simple.
Delicious and super easy. I did the non cooking version and it was great!
How many quarts does one recipe make? I have a 6 quart ice cream maker.
It makes about 1 1/2 to 2 quarts.
This is a great recipe. Peaches are in season here in Missouri, so the timing was perfect. I reduced the sugar to 3/4c and it was still delicious!
I made it with 3/4 cup sugar because the peaches were very sweet. It was a success; smooth texture and great taste and smell. Thank you.
Made this peach ice cream today. It is FABULOUS! I used frozen peaches that I thawed. Pureed half of the peaches and mixed them into the ice cream base, chopped the remaining peaches and added them in in the end of the processing. This ice cream is amazing! Wonderful, Rich creamy flavor and texture. Highly recommend. Can’t wait to try the lemon ice cream recipe next.
Best one we’ve made and I swear it’s the mashing and adding juice step thats a game changer!
If you want ice cream to freeze, the bowl has to be in the freezer at least 24-48 hours before you use it – more is better- and you have to let the prepared mix chill in refrigerator overnight. Do this, and this recipe will be absolutely delicious. So creamy, so peachy, totally mouth filling flavor! Can’t wait to share it with my son-in-law, who’s an ice cream fanatic.
This ice cream is EXCELLENT. This was my first attempt at custard ice cream and it wasn’t as intimidating a process as I thought it would be. Thanks for posting!
So glad you loved it!
My custard turned out gritty and chalkie…….a flat after taste. What could I have done wrong?
That is really strange and something I have never heard of before! Hmm, my best guess it that it got cooked too long?
This is a really good recipe. I cut the sugar back to 1 cup but didn’t change anything else. My 1 1/2 quart ice cream machine was very, very full! We will be making this again.
Hands down the best recipe I have found for ‘real’ ice cream. I used the custard base instructions and it was super creamy and delicious! And I look forward to using this base for other fresh fruit ice cream recipes such as strawberry or raspberry. Thank you so much!
I made this ice cream this weekend, Aug. 2020, and it was fantastic. For years I’ve searched for THE PERFECT PEACH ICE CREAM and I’ve finally found it. Thank you for posting!
I made fresh peach ice cream using Birds Custard Powder as the base. It is easy, especially when cooked in a 8 cup Pyrex cup in the microwave. I peeled the peaches, added a bit of lemon juice to prevent browning. After the peaches and custard had chilled in the refrigerator, I added 2 cups of cold whipping cream. I used my Cuisinart ice cream maker and in 35 minutes, I had lovely peach ice cream.
I just tried this using a new 1.5 Qt Cuisinart machine. This recipe is for a 2 QT machine, so we had to scoop some out before it overflowed the machine. I used the no-cook method, but with 2 yolks+ 1 whole egg. I got over 8 oz of juice from the peaches. That might be why the finished ice cream is a bit icy instead of creamy? It’s tasty, but a bit disappointing. Also, I used 1/2 tsp good vanilla extract + 1/2 tsp almond extract per some suggestions. Won’t use almond again – it was too strong. I would very much like to figure out how to keep it creamy instead of having it turn icy after the last session in the freezer.
This ice cream recipe is amazing! We make homemade ice cream a couple of times a year, but always do a “no cook” recipe. I was intimidated by the custard, so I followed the tip to just add the eggs without making the custard. This really helped keep the ice cream much creamier than without the eggs! I am going to try this same method this weekend using some of the last strawberries of the season that I have. Thank you!!
I’m making the peach ice cream right now and I’m so excited to see how it turns out! I’m going to use a bit less sugar and swirl in some raspberry puree! Thanks for the recipe!
I have a 6 qt freezer, 2 qts of homeade ice cream just isn’t enough for me. What adjustments should i make?
You can easily just double or triple the recipe!
Making this took me back to my grandmother6kitchen. She made “boiled custard” regularly and kept it in a mason jar to pour over chocolate pudding or red jello. For those with curdling issues, if you’re cream & eggs get too hot immediately put the pan in a bowl of ice and water and wisk. You can usually reduce the heat to recover. I use a thermometer.
The ice cream was divine! I also put my churn container in the freezer so everything was really cold.