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
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!
This peach ice cream is amazing🍨 I used the recipe without making the custard. Best homemade peach ice cream ever!!!
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!
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.
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.
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!
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!
I’m so glad you chose my recipe as well! So happy to hear it turned out so well for you!
Just made the no-cook version and it was sooooo good!
Thank you for the recipe-it turned out great!
It is so delicious and creamy! My family loves it. There is the perfect amount of peaches and sweetness. I highly recommend this recipe.
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!
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!
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.
I’m so glad to hear it, Leanne!
Is this recipe for. Four quarts ? Or is it a smaller amount ?
It’s for a 2-quart ice cream maker.
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!
At this time of year I can only get canned or frozen peaches. What would the measurements be for each type? Thank you.
It would be 2 cups regardless of the type of peach used, although we don’t recommend making this recipe with canned peaches.
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.
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.
1st time making Ice cream
Great recipe and Oh So Delicious peach ice cream!!
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.
Making the custard version. 18 servings. Where does 3.75 cups of sugar go .
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.
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?
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.
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.
Excellent. My family loves this ice cream.
So good.. made this and everyone loved it!!
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.
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!
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.
I’m so glad you loved it so much and thought it was even better than the store (we think so too!). 🙂
Would like to see a peach ice cream recipe similar to this if not this one to make without an icecream machine
Like a no-churn version? You could use my No-Churn Vanilla Ice Cream and just add the peaches as prepared here except reduce the sugar to maybe 1/4 cup. I haven’t tried it yet because I like this churned version so much but it should work. You just won’t need as much sugar because the vanilla base in the no-churn version is made with sweetened condensed milk so it’s already quite sweet as it is – you need just enough to sweeten the peaches a bit before adding them.
your ingredients for the sugar calls for 2 1/2 cups. Yet your instructions only come out to 1 1/4 cups sugar total. You have 1/2 cup going into the cream and milk on the stove, another half cup going into the egg mixture, and a 1/2 cup going into the peaches, and that’s it. So then, where does the other 1 1/4 cups of sugar go, or is this a typo error in the ingredients section. Unfortunately I didn’t catch until i was already pouring to milk mixture into the clear bowl and adding the liquid peaches. so I took it upon my self to go ahead and add another cup into the mixture and stir in while it was still hot. I hope it churns good and the texture comes out ok.
Gayle Smith
It’s me Gayle again. I forgot to mention that i used the ingredients that call for 6 peaches.
Hi! What I think happened was when it doubled the recipe, it doubled the measurements but it didn’t adjust the cooking instructions. The cooking instructions state the measurements for a single batch. so 1 1/4 cup of sugar instead of 2 1/2 cups of sugar. When doubled do 1 cup of sugar with the peaches, 1 cup of sugar with the cream and milk in the saucepan, and 1/2 cup of sugar with the remaining egg yolks.
But, I am sure your ice cream will turn out just fine! Sorry for the confusion, I will make a note to double the measurement in the instructions if the recipe is doubled!
Awesome peach ice cream! Very easy to follow directions. Thanks!
Holy moly, this is some good peach ice cream! I freeze local peaches every year to use throughout the year. I haven’t made homemade ice cream in 30+ years. Drug out the old 6 quart maker and tripled the recipe with the last of my frozen peaches. Family over for dinner last night and we all ate a bowl right out of the maker and judged it as awesome. Today’s bowl after 24 hr in freezer was better than any store bought. Great recipe! Thanks
So glad you loved it! It’s definitely one of our summertime favorites as well!
Mary P — I just barely started freeing fresh peaches from a local fruit stand/farm this summer for that same reason (year round use of fresh tasting local summer peaches). Out of curiosity, how do you freeze yours? Peel off skin and slice into wedges, spray/paint each slice w/lemon juice, freeze on parchment paper on a cookie sheet w/o them touching and transfer to a ziploc bag? Or what is your process? Thank you! Natasha
Can I leave the custard mic in the fridge overnight instead of 4 hrs?
Yes, you can.
Can I leave the custard mix in the fridge overnight instead of only 4hrs?
Yes, absolutely.
Doubled the recipe to use in my white mountain ice cream maker, and it turned out wonderfully. I did use 8 peaches instead of 6, as mine were a little on the smaller side and I love peaches. Everyone loved it and will be making this in place of my last recipe from now on. Thank you!
I’m so happy to hear that!
I don’t like peaches so I substituted carrots. It wasn’t very good. It needs more sweetness
Huh, I would never have thought to make carrot ice cream.
Interesting thought to comment about how YOU changed the recipe and then didn’t like the outcome so you rated it less than 🙃 love that for you. Wish we all could be this delulu
Hmmm maybe try adding peaches next time?
This comment is bad and you should feel bad.
And you chose to make a peach based recipe because…?
What’s wrong with you??
So you changed the recipe to carrots and are surprised that it didn’t work out, and left a less than 5 star rating to boot, because …. only you know, I can guarantee you that. Next time, substitute mashed turnips instead of potatoes for Thanksgiving and then give yourself a rating. Just a suggestion.
Wait… let me get this straight… you substituted carrots for peaches then complained that the recipe “isn’t very good”? I have never eaten a carrot that tasted like a peach. Exactly what were you expecting?
I don’t like ice cream so I substituted crayons
This looks like the best peach ice cream. I have fresh peaches and will be making this tomorrow. Love your recipes, Amy!
You are too sweet, Melissa!
A superb way to celebrate fresh peaches! Fantastic recipe – easy to follow and delicious to the last bite.
I’m glad your family enjoyed it, Christina! 🙂
This looks AMAZING!! Do you think it could work in my Cuisinart Soft-Serve Machine? Thanks!
Oooh I don’t know! I’ve never tried it! It’s worth a shot! Let me know how it goes!
Amazing! We doubled the recipe and it fit my White Mountain freezer perfectly! We added cut and sugared peaches to the top….yummy!
When you mentioned you had a Cuisinart ice cream maker, I had to try it as I had just bought one. I haven’t made this yet but with the peaches from my tree, I am sure it will be wonderful.
What a lovely looking ice cream! We’re trying it for my youngest daughter’s 15th birthday celebration:) Thanks for the recipe!!
Oh fun! What a perfect birthday treat!
I personally loved it! I only wish it were slightly more peachy and froze a bit softer. The latter could be something on my end though, so I won’t dock for that! Took some to the gals at the fruit stand that I get my peaches from (local UT peaches) and they loved it and wanted the recipe themselves! Delicious for summer and all my peaches!
I followed the receipe, and 2 things. I only had white peaches. So the resulting ice cream was bland, with very ver mild peach flavor (had more vanilla than peach).
And was SICKENINGY sweet. WAY too much sugar.
Bummer this wasn’t a winner for you. Yes, I wouldn’t recommend using white peaches. They don’t have the punch that yellow peaches have and the resulting ice cream would definitely be unbalanced in terms of sweetness.
I had extra leftover peaches and syrup, since I had purchased extra peaches with the intention of making two batches.
1. Blended the syrup with the peaches.
2. Melted the ice cream, and added additional syrup and peaches to double the initial amount.
3. The resulting base had a peach taste.
Tips for next time.
1. 1/3 less sugar.
2. Twice the amount of peaches.
3. Much easier method.
a. Mix remaining sugar with yolks.
b. Blend peaches and syrup in a blender.
c. Heat milk (only) and add to yolks and sugar, slowly to temper, and then return to pan, heat until 80ºC (175F) while whisking, slowly.
d. Take off heat, add cold cream, and peaches.
e. Chill
f. Churn.
The reults are a much peachier icecream, and eaier steps to follow.
Um, wow. I’m glad you found a peach ice cream recipe you love and shared it with all of us, Sam.
I made this ice cream for our church’s trunk or treat and it was amazing! I made the custard method it was so good and creamy. I puréed my frozen peaches and owe loved it! Thank you for an awesome recipe
I am planning to make this recipe but have a question -I pureed and froze peaches from my peach tree last fall. So, I don’t have whole peaches but rather puree. Do I use 2 cups of puree and then follow the recipe otherwise or do you have another recommendation? Thanks!
Yes, that should work well! And what a great way to use those peaches all year round!
I used non dairy substitutions and this recipe held up beautifully!!
Oh thanks for trying that! What non dairy substitution did you use? It might be helpful for other readers.