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–+ servings
peach ice cream

Creamy Homemade Peach Ice Cream

Sun-ripened peaches swirled in velvety vanilla custard. Summer in every scoop
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Prep Time 40 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 240 kcal

Equipment

  • Ice cream maker

Ingredients
  

  • 4 cups ripe peaches peeled & diced (about 6 medium)
  • 1½ cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar divided
  • 5 large egg yolks
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt
  • 2 tbsp peach schnapps optional, prevents iciness

Instructions
 

  • Prep Peaches: Toss diced peaches with ¼ cup sugar & lemon juice. Let macerate 30 mins. Blend half into purée.

Make Custard:

  • Heat cream + milk until steaming (180°F)
  • Whisk yolks + ½ cup sugar until pale. Temper with hot milk mixture.
  • Cook to 170°F, stirring constantly. Strain into clean bowl.
  • Combine: Mix custard with peach purée, vanilla & salt. Chill 4+ hrs.
  • Churn: Pour into ice cream maker. Add remaining diced peaches in last 5 mins.
  • Freeze: Transfer to container, swirl in extra peach chunks. Freeze 4+ hrs.

Notes

  • No-Churn Option: Fold mixture into 2 cups whipped cream + 14oz sweetened condensed milk
  • Boozy Twist: Add 1 tbsp bourbon with vanilla
  • Dairy-Free: Use full-fat coconut milk + coconut cream
  • Peak Ripeness: Use fragrant, slightly soft peaches - they sweeten best!

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 25gProtein: 3gFat: 14gFiber: 1g
Keyword Custard Ice Cream, Fresh Peach Recipe, Homemade Peach Ice Cream, No-Churn Option, Summer Frozen Dessert
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